---------- Recipe via Meal-Master (tm) v8.03
  Categories: Cajun, Main dish
       Yield: 6 servings
       6 qt Hot water
     1/4 c  Vegetable oil
       3 tb Salt
   1 1/2 lb Fresh spaghetti (1 lb dry)
 -----------------------SEASONING MIX-----------------------
       2 ts Dried thyme leaves
   1 1/4 ts Ground cayenne pepper
       1 ts White pepper
     3/4 ts Black pepper
     1/2 ts Dried sweet basil leaves
       1 lb Unsalted butter plus
       4 tb Unsalted butter
       1 c  Onions, chopped very fine
       4 ea Med. garlic cloves, peeled
       2 ts Minced garlic
   3 1/4 c  RICH chicken stock (see note
       2 tb Worcestershire sauce
       1 tb Tabasco sauce + 1 teaspoon
       2 cn Tomato sauce (16 oz)
       2 tb Sugar
       2 c  Green onions,chopped vy fine
 -------------------CHICKEN SEASONING MIX-------------------
   1 1/2 tb Salt
   1 1/2 ts White pepper
   1 1/2 ts Garlic powder
   1 1/4 ts Ground cayenne pepper
       1 ts Black pepper
       1 ts Cumin (optional)
     1/2 ts Dried sweet basil leaves
       2 lb Boneless chicken (see notes)
   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.
   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