Chicken Big Mamou On Pasta

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chicken Big Mamou On Pasta to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chicken Big Mamou On Pasta, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• -----PASTA-----
• 6 quarts Hot water
• 1/4 cup Vegetable oil
• 3 tablespoons Salt
• 1 1/2 pounds Fresh spaghetti (1 lb dry)
• -----SEASONING MIX-----
• 2 teaspoons Dried thyme leaves
• 1 1/4 teaspoons Ground cayenne pepper
• 1 teaspoon White pepper
• 3/4 teaspoon Black pepper
• 1/2 teaspoon Dried sweet basil leaves
• -----SAUCE-----
• 1 pound Unsalted butter plus
• 4 tablespoons Unsalted butter
• 1 cup Onions -- chopped very fine
• 4 each Med. garlic cloves -- peeled
• 2 teaspoons Minced garlic
• 3 1/4 cups RICH chicken stock (see note
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Tabasco sauce + 1 teaspoon
• 2 cans Tomato sauce (16 oz)
• 2 tablespoons Sugar
• 2 cups Green onions -- chopped vy fine
• -----CHICKEN SEASONING MIX-----
• 1 1/2 tablespoons Salt
• 1 1/2 teaspoons White pepper
• 1 1/2 teaspoons Garlic powder
• 1 1/4 teaspoons Ground cayenne pepper
• 1 teaspoon Black pepper
• 1 teaspoon Cumin (optional)
• 1/2 teaspoon Dried sweet basil leaves
• 2 pounds Boneless chicken (see notes)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half

Step 2: Technique & Execution

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

Step 3: Technique & Execution

Directions: Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil

Step 4: Technique & Execution

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

Step 5: Technique & Execution

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

Step 6: Technique & Execution

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