| | PASTA |
| 6 | qt | Hot water |
| 3 | tb | Salt |
| 1/4 | c | Vegetable oil |
| 1 1/2 | lb | Fresh spaghetti (1 lb dry) |
| | SEASONING MIX |
| 2 | ts | Dried thyme leaves |
| 1 | ts | White pepper |
| 1/2 | ts | Dried sweet basil leaves |
| 1 1/4 | ts | Ground cayenne pepper |
| 3/4 | ts | Black pepper |
| | SAUCE |
| 1 | lb | Unsalted butter plus |
| 1 | c | Onions, chopped very fine |
| 2 | ts | Minced garlic |
| 2 | tb | Worcestershire sauce |
| 2 | cn | Tomato sauce (16 oz) |
| 2 | c | Green onions,chopped vy fine |
| 4 | tb | Unsalted butter |
| 4 | | Med. garlic cloves, peeled |
| 3 1/4 | c | RICH chicken stock (see note |
| 1 | tb | Tabasco sauce + 1 teaspoon |
| 2 | tb | Sugar |
| | CHICKEN SEASONING MIX |
| 1 1/2 | tb | Salt |
| 1 1/2 | ts | Garlic powder |
| 1 | ts | Black pepper |
| 1/2 | ts | Dried sweet basil leaves |
| 1 1/2 | ts | White pepper |
| 1 1/4 | ts | Ground cayenne pepper |
| 1 | ts | Cumin (optional) |
| 2 | lb | Boneless chicken (see notes) |
