Servings: 6

INGREDIENTS:

• Pasta:

  • 6 quarts hot water
  • 1/4 cup vegetable oil
  • 3 tablespoons salt
  • 1 1/2 pounds fresh spaghetti (1 pound dry)

• SEASONING MIX:

  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried sweet basil leaves

• SAUCE:

  • 1/2 pound unsalted butter, plus 2 tablespoons unsalted butter
  • 1 cup onions, finely chopped
  • 2 medium garlic cloves, peeled
  • 1 teaspoon minced garlic
  • 1/4 cup rich chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tabasco sauce
  • 1 teaspoon plus 1 teaspoon tomato sauce (16 oz can)
  • 1 tablespoon sugar
  • 1 cup green onions, finely chopped

• CHICKEN SEASONING MIX:

  • 1/2 tablespoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried sweet basil leaves
  • 1 pound boneless chicken, dark meat, cut into 1/2-inch cubes

INSTRUCTIONS:

     1.Cook the Pasta:

• • In a large pot, bring 6 quarts of hot water, vegetable oil, and salt to a boil.
  • Add small amounts of spaghetti at a time, breaking up any oil patches as you drop the spaghetti in.
  • Cook the spaghetti to the al dente stage, following the package instructions. Avoid overcooking.
  • Use a wooden or spaghetti spoon to lift the spaghetti out of the water by spoonfuls and shake the strands back into the boiling water.
  • Drain the cooked spaghetti in a colander, then rinse with cold water to stop the cooking process.
  • Once cooled, toss the spaghetti with vegetable oil and set aside.

      2.Prepare the Sauce:

• • In a 4-quart saucepan, melt 1 1/2 sticks of unsalted butter over medium heat.
  • Add the chopped onions and whole garlic cloves to the saucepan. Sauté for 5 minutes, stirring occasionally.
  • Stir in the minced garlic and the seasoning mix. Continue cooking until the onions are dark brown but not burned, about 8 to 10 minutes, stirring often.
  • Add 2 1/2 cups of the rich chicken stock, Worcestershire sauce, and Tabasco sauce to the saucepan. Bring to a fast simmer and cook for about 5 minutes, stirring often.
  • Stir in the tomato sauce, sugar, and 1 cup of chopped green onions. Simmer uncovered for approximately 40 minutes, stirring occasionally.

       3.Season and Cook the Chicken:

• • In a small bowl, combine the ingredients for the chicken seasoning mix. Mix well.
  • Sprinkle the seasoning mix over the cubed chicken and rub it in with your hands.
  • In a large skillet, melt 1 1/2 sticks of butter over medium heat.
  • Add the remaining 1 cup of chopped green onions to the skillet and sauté over high heat for about 3 minutes.
  • Add the seasoned chicken to the skillet and continue cooking for 10 minutes, stirring frequently.

        4.Combine Pasta, Sauce, and Chicken:

• • After the tomato sauce has simmered for about 40 minutes, stir in the cooked chicken mixture and heat through.
  • For each serving, melt 2 tablespoons of butter in a large skillet over medium heat.
  • Add a portion of the cooked spaghetti (a bit less than a 2-cup measure) to the skillet and heat for 1 minute, stirring constantly.
  • Add 1 1/4 cups of chicken and sauce and 2 tablespoons of remaining stock to the skillet. Heat thoroughly, stirring frequently.
  • Remove from heat, roll the spaghetti on a large fork, and lift it onto a heated serving plate.
  • Repeat the process for the remaining servings.