Dinner

Chef Prudhommes Big Chicken Mamou (Lower Carb Version) is for Dinner.

Chef Prudhommes Big Chicken Mamou (Lower Carb Version) takes several minutes to prepare.

Chef Prudhommes Big Chicken Mamou (Lower Carb Version) takes 80 minutes to cook.

Chef Prudhommes Big Chicken Mamou (Lower Carb Version) makes 4 servings.

The ingredients for Chef Prudhommes Big Chicken Mamou (Lower Carb Version) are:

6 Quarts Hot water
3 Tablespoons Salt
3 TBL Olive Oil
4 Cups of Potato Gnocchi
2 Teaspoons Dried thyme leaves
3/4 Teaspoon Black pepper
1 1/4 Teaspoons Ground cayenne
-pepper
1/2 ts Dried sweet basil leaves
1 ts White pepper; ----sauce-----
1 lb Unsalted butter plus
2 tb Worcestershire sauce
4 tb Unsalted butter
1 tb Tabasco sauce + 1 teaspoon
1 c Onions; chopped very fine
2 cn Tomato sauce (16 oz)
4 Med. garlic cloves; peeled
2 tb Sugar
2 ts Minced garlic
2 c Green onions; chopped vy fin
3 1/4 c Rich chicken stock (see
-note; ----chicken seasonin
1 1/2 tb Salt
1 ts Black pepper
1 1/2 ts White pepper
1 ts Cumin (optional)
1 1/2 ts Garlic powder
1/2 ts Dried sweet basil leaves
1 1/4 ts Ground cayenne pepper
1 1/2 pounds Chicken Breasts, boneless no skin

Here is how you make Chef Prudhommes Big Chicken Mamou (Lower Carb Version):

NOTE: To make a Rich Chicken Stock strain the basic stock, then continuesimmering it until evaporation reduces the liquid by half. For example, ifthe recipe calls for 1 cup Rich Stock, start it with at least 2 cups ofstrained basic stock. dark meat, cut into 1/2-inch cubes. Directions: Placein the hot water, oil and salt in a large pot over high heat; and cover andbring to a boil. When water reaches a rolling boil, add small amounts ofspaghetti at a time to the pot, breaking up oil patches as you drop thespaghetti in. Return to boiling and cook to al dente stage, do not overcook.(To test doneness of spaghetti, cut a strand in half near the end ofcooking time. When done, there should be only a speck of white in thecenter, less than one-fourth the diameter of the strand.) Do not overcook.During this cooking time, use a wooden or spaghetti spoon to lift spaghettiout of the water by spoonfuls and shake strands back into the boilingwater.(It may be an old wives' tale, but this procedure seems to enhance thespaghetti's texture.) Then immediately drain spaghetti into a collander;stop cooking process by running cold water over strands. (If you used dryspaghetti, first rinse with hot water to wash off starch.) After the pastahas cooled thoroughly, about 2 to 3 minutes, pour a liberal amount ofvegetable oil in your hands and toss spaghetti. Set aside still in thecolander. Meanwhile, thoroughly combine the seasoning mix ingredients in asmall bowl and set aside. In a 4-quart saucepan, combine 1-1/2 sticks ofthebutter, the onions and garlic cloves; saute over medium heat 5 minutes,stirring occasionally. Add the minced garlic and seasoning mix; continuecooking over medium heat until onions are dark brown, but not burned, about8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, theWorcestershire and Tabasco; bring to a fast simmer and cook about 8minutes,stirring often. Stir in the tomato sauce and bring mixture to a boil. Thenstir in the sugar and 1 cup of the green onions; gently simmer uncoveredabout 40 nminutes, stirring occasionally. Heat the serving plates in a 250Foven. 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 alarge skillet melt 1-1/2 sticks of the butter over medium heat. Add theremaining 1 cup green onions and saute over high heat about 3 minutes. Addthe chicken and continue cooking 10 minutes, stirring frequently. When thetomato sauce has simmered about 40 minutes, stir in the chicken mixture andheat through. To finish the dish, for each serving melt 2 tablespoonsbutterin 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, stirringconstantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remainingstock; heat throughly, stirring frequently.Remove from heat. Roll spaghetti on a large fork and lift onto a heatedserving plate. Repeat process for remaining servings. From Paul Prudhomme'sLouisiana Kitchen- - - - - - - - - - - - - - - - - -Preparation Time: 1:20Number of Servings: 4Recipe submitted by SparkPeople user WYOMINGSCARLETT.

The nutritional information for Chef Prudhommes Big Chicken Mamou (Lower Carb Version) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 846.9

• Total Fat: 43.8 g
• Cholesterol: 208.9 mg
• Sodium: 2,953.6 mg
• Total Carbs: 67.5 g
• Dietary Fiber: 7.1 g
• Protein: 46.2 g