Chicken Big Mamou On Pasta

INGREDIENTS

INSTRUCTIONS

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. Directions: 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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 859
Calories From Fat: 719
Total Fat: 81.7g
Cholesterol: 192mg
Sodium: 6202.2mg
Potassium: 432.7mg
Carbohydrates: 29.9g
Fiber: 3.5g
Sugar: 14.9g
Protein: 6.7g