6 qt. hot water
1/4 c. vegetable oil
3 tbsp. salt
1 1/2 lb. fresh or 1 lb. dry spaghetti

SEASONING MIX:

2 tsp. dried thyme leaves
1 1/4 tsp. cayenne
1 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried basil leaves

1 lb. plus 4 tbsp. unsalted butter in all
1 c. finely chopped onions
4 med. garlic cloves, peeled
2 tsp. minced garlic
3 1/4 c. chicken stock, in all
2 tbsp. Worcestershire sauce
2 (16 oz.) cans tomato sauce
2 tbsp. sugar
2 c. finely chopped green onions, in all

CHICKEN SEASONING MIX:

1 1/2 tbsp. salt
1 1/2 tsp. white pepper
1 1/2 tsp. garlic powder
1 1/4 tsp. cayenne
1 tsp. black pepper
1 tsp. ground cumin
1/2 tsp. dried basil leaves
2 lb. boneless chicken, cut into 1/2" cubes

Bring water to boil with oil and salt. Cook to al dente about 4 minutes if fresh, 7 minutes if dry. Drain spaghetti and run under cold water. When pasta has cooled pour in oil and toss.

Meanwhile combine the seasoning mix ingredients in a small bowl and set aside.

In 4 quart saucepan combine 1 1/2 sticks of butter, the onions and garlic cloves. Saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and the seasoning mix; continue cooking over medium heat until onions are dark brown, about 8-10 minutes. Add 2 1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook 8-10 minutes. Stir in tomato sauce and bring to boil. Then stir in sugar and 1 cup green onions. Gently simmer about 40 minutes, uncovered. Heat serving plates in 250 degree oven.

Combine chicken seasoning mix, sprinkle over chicken rubbing in. In large skillet melt 1 1/2 sticks butter over medium heat. Add remaining 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 stir in chicken and heat through.