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Ingredients Jump to Instructions ↓

  1. 6 qt. hot water

  2. 1/4 c. vegetable oil

  3. 3 tbsp. salt

  4. 1 1/2 lb. fresh or 1 lb. dry spaghetti

  5. SEASONING MIX:

  6. 2 tsp. dried thyme leaves

  7. 1 tsp. white pepper

  8. 3/4 tsp. black pepper

  9. 1 lb. plus 4 tbsp. unsalted butter in all

  10. 1 c. finely chopped onions

  11. 4 med. garlic cloves, peeled

  12. 2 tsp. minced garlic

  13. 3 1/4 c. chicken stock, in all

  14. 2 tbsp. Worcestershire sauce

  15. 2 (16 oz.) cans tomato sauce

  16. 2 tbsp. sugar

  17. 2 c. finely chopped green onions, in all

  18. CHICKEN SEASONING MIX:

  19. 1 1/2 tbsp. salt

  20. 1 1/2 tsp. white pepper

  21. 1 1/2 tsp. garlic powder

  22. 1 1/4 tsp. cayenne

  23. 1 tsp. black pepper

  24. 1 tsp. ground cumin

  25. 1/2 tsp. dried basil leaves

  26. 2 lb. boneless chicken, cut into 1/2 cubes

  27. 4 minutes if fresh,

  28. 7 minutes if dry. Drain spaghetti and run under cold water. When pasta has cooled pour in oil and toss.

  29. Meanwhile combine the seasoning mix ingredients in a small bowl and set aside.

  30. 4 quart saucepan combine

  31. 1 1/2 sticks of butter, the onions and garlic cloves. Saute over medium heat

  32. 5 minutes, stirring occasionally. Add the minced garlic and the seasoning mix; continue cooking over medium heat until onions are dark brown, about 8-10 minutes. Add

  33. 2 1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook

  34. 8-10 minutes. Stir in tomato sauce and bring to boil. Then stir in sugar and 1 cup green onions. Gently simmer about 40 minutes, uncovered. Heat serving plates in

  35. 250 degree oven.

  36. 1 1/2 sticks butter over medium heat. Add remaining green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking

  37. 10 minutes, stirring frequently. When the tomato sauce has simmered stir in chicken and heat through.

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