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    You are in: Home / Recipes / Chicken Big Mamou on Pasta Recipe
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    Chicken Big Mamou on Pasta

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    islandgirl77551's Note:

    This is a newly adopted recipe. I will be working on making it lower in fat.

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    Units: US | Metric






    1. 1
      NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half.
    2. 2
      For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock.
    3. 3
      dark meat, cut into 1/2-inch cubes.
    4. 4
    5. 5
      Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil.
    6. 6
      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 inches.
    7. 7
      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.
    8. 8
      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.
    9. 9
      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.
    10. 10
      Set aside still in the colander.
    11. 11
      Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside.
    12. 12
      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.
    13. 13
      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.
    14. 14
      Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often.
    15. 15
      Stir in the tomato sauce and bring mixture to a boil.
    16. 16
      Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 nminutes, stirring occasionally.
    17. 17
      Heat the serving plates in a 250F oven.
    18. 18
      Combine the ingredients of the chicken seasoning mix in a small bowl; mix well.
    19. 19
      Sprinkle over the chicken, rubbing it in with your hands.
    20. 20
      In a large skillet melt 1-1/2 sticks of the butter over medium heat.
    21. 21
      Add the remaining 1 cup green onions and saute over high heat about 3 minutes.
    22. 22
      Add the chicken and continue cooking 10 minutes, stirring frequently.
    23. 23
      When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through.
    24. 24
      To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat.
    25. 25
      Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly.
    26. 26
      Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat throughly, stirring frequently.
    27. 27
      Remove from heat.
    28. 28
      Roll spaghetti on a large fork and lift onto a heated serving plate.
    29. 29
      Repeat process for remaining servings.

    Ratings & Reviews:

    • on April 24, 2011


      I've been making this since Paul Prudhomme first put it in his cookbook 27 years ago. It is my husband's favorite dish. There is no reason to use all this butter. I cut WAY back on the butter and it still tastes fabulous. I also cut back on the cayenne and it is still plenty spicy. Be sure not to skimp on the green onions. They give a fabulous flavor. I also don't do all that fancy stuff with the butter and pasta in the pan at the end. I just ladle it over cooked pasta. It doesn't need any more butter and the sauce sticks better without it. Another plus is that the house smells AMAZING while this is cooking. Once you measure out your spices with one little bowl for the chicken and another one for the sauce, it doesn't take that long to put this together. It is very different and absolutely delish!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2011


      I cut way back on the butter, cut back on the hot spices and pretty much condensed step 24-29. I just poured the sauce into the pot of drained pasta and mixed it together. If you like things really hot then you may want to use the full amount of cayenne, but half was plenty for me. I liked this. It was a good alternative to traditional spaghetti. The sauce was so unique and the flavors really packed a punch.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Big Mamou on Pasta

    Serving Size: 1 (1664 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1574.7
    Calories from Fat 942
    Total Fat 104.7 g
    Saturated Fat 52.2 g
    Cholesterol 300.4 mg
    Sodium 6350.7 mg
    Total Carbohydrate 110.4 g
    Dietary Fiber 7.8 g
    Sugars 17.6 g
    Protein 50.3 g

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