Recipes/

Chicken Big Mamou on Pasta

This recipe is a family favorite from Paul Prudhomme. Cajun style spicy tomato pasta sauce with chicken. Delicious!

Ingredients

Base  
Pasta (Linguine) —
Salt —
Boneless Skinless Chicken Breast 2 lbs
Sauce Seasoning Blend  
Dried Thyme Leaves 2 tsp
Ground Cayenne Pepper 1 1/4 tsp
White Pepper 1 tsp
Black Pepper 3/4 tsp
Dried Sweet Basil Leaves 1/2 tsp
Chicken Seasoning Blend  
Salt 1 1/2 tbsp
White Pepper 1 1/2 tsp
Garlic Powder 1 1/2 tsp
Ground Cayenne Pepper 1 1/4 tsp
Black Pepper 1 tsp
Cumin 1 tsp
Dried Sweet Basil Leaves 1/2 tsp
Sauce  
Unsalted Butter 1 cup (2 sticks)
White Onion 1
Minced Garlic Cloves 6
Chicken Stock 1 × 32 oz box
Worcestershire Sauce 2 tbsp
Tabasco Sauce 1 tbsp + 1 tsp
Tomato Sauce 2 × 16 oz cans
Sugar 2 tbsp
Green Onions, Chopped 2 cups

Recipe

  1. Reduce chicken stock
    • Pour chicken stock (32oz) into sauce pan and let simmer for ~45 minutes, until it is reduced by almost half.
  2. Cook pasta
    • Salt/oil water, bring to boil, put in pasta, wait, drain. It’s pasta.
  3. Prepare ingredients
    • White onion, small diced
    • Garlic cloves (6), minced
    • Green onions, thinly sliced
    • Chicken, diced or thinly sliced
  4. Prepare seasoning mixes
    • Sauce seasoning: Combine and mix dried thyme (2 tsp), cayenne (1 1/4 tsp), white pepper (1 tsp), black pepper (3/4 tsp), basil (1/2 tsp)
    • Chicken seasoning: Combine and mix salt (1 1/2 tbsp), white pepper (1 1/2 tsp), garlic powder (1 1/2 tsp), cayenne (1 1/4 tsp), black pepper (1 tsp), cumin (1 tsp), and basil (1/2 tsp).
    • Note: Salt is measured in tablespoons
  5. Mix chicken seasoning into chicken
    • In a large bowl combine the diced chicken with the chicken seasoning blend.
    • Mix thoroughly to combine.
  6. Cook the chicken
    • In a large skillet melt 1 stick of butter.
    • Once melted add chicken and half of green onions (1 cup), stirring until chicken is cooked through.
    • Transfer to plate/bowl.
  7. Cook the sauce
    • In a large skillet melt 1 stick of butter.
    • Add diced onions and cook for about 5 minutes until softened.
    • Add minced garlic and sauce seasoning blend, cook until onions begin to turn brown.
    • Add reduced chicken stock, Worcestershire (2 tbsp), and Tabasco (1 tbsp + 1 tsp).
    • Simmer for ~8 minutes, stirring.
    • Mix in tomato sauce (2 × 16oz), bring to a boil, then reduce to simmer.
    • Add sugar (2 tbsp) and remaining green onions (1 cup).
    • Simmer uncovered for as long as you have patience (~half hour yields pretty good results).
  8. Combine and serve
    • Add chicken and juices to sauce mixture. Stir until combined and heated through.
    • Spoon onto pasta and serve.