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Chicken Big Mamou on Pasta















Trans-fat Free, High Fiber


6 quarts water
¼ cup vegetable oil
3 tablespoons salt
1 ½ pounds spaghetti
fresh, 1 pound dry
Seasoning mix
2 teaspoons thyme
1 ¼ teaspoons cayenne pepper
1 teaspoon white pepper
¾ teaspoon black pepper
½ teaspoon basil
dried, sweet
1 pound butter, unsalted
4 tablespoons butter, unsalted
1 cup onions
chopped very fine
4 medium garlic cloves
2 teaspoons garlic
3 ¼ cups chicken broth
2 tablespoons worcestershire sauce
1 tablespoon red hot pepper sauce
plus 1 teaspoon
32 ounces tomato sauce
2 tablespoons sugar
2 cups scallions, spring or green onions
chopped very fine
Chicken seasoning mix
1 ½ tablespoons salt
1 ½ teaspoons white pepper
1 ½ teaspoons garlic powder
1 ¼ teaspoons cayenne pepper
1 teaspoon black pepper
1 teaspoon cumin
½ teaspoon basil
dried, sweet
2 pounds chicken breast halves, boneless, skinless
dark meat, cut into 1/2 inch cubes


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.

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 1½ sticks of the butter, the onions and garlic cloves; sauté 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 2½ 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 1½ sticks of the butter over medium heat.

Add the remaining 1 cup green onions and sauté 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 1¼ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 585g (20.6 oz)
Amount per Serving
Calories 126558% of calories from fat
 % Daily Value *
Total Fat 82g 126%
Saturated Fat 46g 228%
Trans Fat 0g
Cholesterol 187mg 62%
Sodium 5518mg 230%
Total Carbohydrate 38g 38%
Dietary Fiber 8g 32%
Sugars g
Protein 44g
Vitamin A 64% Vitamin C 52%
Calcium 12% Iron 37%
* based on a 2,000 calorie diet How is this calculated?


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