------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Chicken Big Mamou on Pasta
 Categories: Cajun Main dish    
   Servings:  6
       6 qt Hot water                         1/4 c  Vegetable oil   
 	    3 T  Salt				 1 1/2 lb Fresh spaghetti (1 lb
 -------------------------------SEASONING MIX-------------------------------
       2 t  Dried thyme leaves              1 1/4 t  Ground cayenne pepper   
       1 t  White pepper                      3/4 t  Black pepper   
     1/2 t  Dried sweet basil leaves      
       1 lb Unsalted butter plus                4 T  Unsalted butter   
 	    1 c  Onions, chopped very fine	     4 ea Med. garlic cloves,
 	    2 t  Minced garlic			 3 1/4 c  RICH chicken stock (see
 	    2 T  Worcestershire sauce		     1 T  Tabasco sauce + 1
       2 cn Tomato sauce (16 oz)                2 T  Sugar   
       2 c  Green onions,chopped vy fine  
 ---------------------------CHICKEN SEASONING MIX---------------------------
   1 1/2 T  Salt                            1 1/2 t  White pepper   
   1 1/2 t  Garlic powder                   1 1/4 t  Ground cayenne pepper   
       1 t  Black pepper                        1 t  Cumin (optional)   
 	1/2 t  Dried sweet basil leaves 	   2 lb Boneless chicken (see
   NOTE:  To make a Rich Chicken Stock strain the basic stock, then continue
   simmering it until evaporation reduces the liquid by half.  For example,
   if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of
   strained basic stock.
   dark meat, cut into 1/2-inch cubes.
   Place in the hot water, oil and salt in a large pot over high heat; and
   cover and bring to a boil.  When water reaches a rolling boil, add small
   amounts of spaghetti at a time to the pot, breaking up oil patches as you
   drop the spaghetti in.  Return to boiling and cook to al dente stage, do
   not over cook.(To test doneness of spaghetti, cut a strand in half near
   the end of cooking time.  When done, there should be only a speck of white
   in the center, less than one-fourth the diameter of the strand.) Do not
   overcook.  During this cooking time, use a wooden or spaghetti spoon to
   lift spaghetti out of the water by spoonfuls and shake strands back into
   the boiling water.  (It may be an old wives' tale, but this procedure
   seems to enhance the spaghetti’s texture.)  Then immediately drain
   spaghetti into a collander; stop cooking process by running cold water
   over strands.  (If you used dry spaghetti, first rinse with hot water to
   wash off starch.)  After the pasta has cooled thoroughly, about 2 to 3
   minutes, pour a liberal amount of vegetable oil in your hands and toss
   spaghetti.  Set aside still in the colander.
       Meanwhile, thoroughly combine the seasoning mix ingredients in a small
   bowl and set aside.
       In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions
   and garlic cloves; saute over medium heat 5 minutes, stirring
   occasionally.  Add the minced garlic and seasoning mix; continue cooking
   over medium heat until onions are dark brown, but not burned, about 8 to
   10 minutes, stirring often.  Add 2-1/2 cups of the stock, the
   Worcestershire and Tabasco; bring to a fast simmer and cook about 8
   minutes, stirring often.  Stir in the tomato sauce and bring mixture to a
   boil.  Then stir in the sugar and 1 cup of the green onions; gently simmer
   uncovered about 40 nminutes, stirring occasionally.
       Heat the serving plates in a 250F oven.
       Combine the ingredients of the chicken seasoning mix in a small bowl;
   mix well.  Sprinkle over the chicken, rubbing it in with your hands.  In a
   large skillet melt 1-1/2 sticks of the butter over medium heat.  Add the
   remaining 1 cup green onions and saute over high heat about 3 minutes.
   Add the chicken and continue cooking 10  minutes, stirring frequently.
   When the tomato sauce has simmered about 40 minutes, stir in the chicken
   mixture and heat through.
       To finish the dish, for each serving melt 2 tablespoons butter in a
   large skillet over medium heat.  Add one-sixth of the cooked spaghetti (a
   bit less than a 2 cup measure); heat spaghetti 1 minute, stirring
   constantly.  Add 1-1/4 cups chicken and sauce and 2 tablespoons of
   remaining stock; heat throughly, stirring frequently.  Remove from heat.
   Roll spaghetti on a large fork and lift onto a heated serving plate.
   Repeat process for remaining servings.
   From Paul Prudhomme’s Louisiana Kitchen