"Hunger is the best sauce in the world."--Cervantes

Chicken Big Mamou On Pasta Recipe

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This recipe for Chicken Big Mamou On Pasta, by , is from The Maniatty Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Watters
Added: Saturday, November 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 qt. hot water
1/4 c. vegetable oil
3 tsp. salt
1 1/2 lbs. fresh spaghetti, or 1 lb dry
* Seasoning mix
2 tsp. dried thyme leaves
1 1/4 tsp. cayenne pepper
1 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried sweet basil

1 lb. plus 4 T. unsalted butter
1 c. finely chopped onions
4 medium-sized garlic cloves. peeled
2 tsp. minced garlic
2 T. Worcestershire sauce
3 1/4 c. rich chicken broth
1 T. plus 1 tsp. tabasco sauce
2 ( 16oz) cans tomato sauce
2 T sugar
2 c. finely chopped green onions
*Chicken seasoning
1 1/2 T. salt
1 1/2 tsp. white pepper
1 1/2 tsp. garlic powder
1 1/4 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. ground cumin ( optional)
1 tsp. dried sweet basil leaves
2 lbs. boneless chicken (light and dark meat), cut into 1/2 inch cubes

Directions:
Directions:
Place hot water, oil and salt in a large pot over high heat; cover and bring to a boil. When water reaches rolling boil, add small amounts of spaghetti at a time to pot, breaking up oil patches as you drop spaghetti in. Return to boiling and cook to aldente stage (about 7 minutes, 4 minutes if fresh); do not overcook. During this cooking time, use a wooden spoon or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into 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 colander; stop cooking process by running cold water over strands. After pasta has been cooked thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside in colander.
Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside.
In a 4 qt. saucepan, combine 1 1/2 sticks of the butter, the onions and garlic cloves; saute' over medium heat for 5 minutes, stirring occasionally. Add 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 c. 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 to a boil. then stir in the sugar and 1 c. of the green onions; gently simmer uncovered about 40 minutes, stirring occasionally.
Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. sprinkle over chicken, rubbing it in with your hands. In a large skillet melt 1 1/2 sticks of the butter over medium heat. Add remaining 1 c. green onions and saute' over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stir in the chicken mixture and heat through.
To finish dish, for each serving melt 2 T. butter in large skillet over medium heat. Add 1/6 of cooked spaghetti (a bit less than a 2 c. measure); heat spaghetti 1 minute, stirring constantly. Add 1 1/4 c. chicken and sauce and 2 T. of remaining stock; heat thoroughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto plate

 

 

 

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