This recipe came out of the Oregonian from Portland, Oregon by Hall Street Bar & Grill in Beaverton.
When I made this I left out the cayenne pepper in both places. It was too spicy for me.
03Add onion and whole garlic cloves and saute for 5 minutes.
04Remove whole garlic and stir in minced garlic, thyme, cayenne pepper, white pepper,.
05black pepper, and basil.
06Continue cooking until onions are dark brown but not burned, about 20 minutes.
07Stir in chicken stock, Worcestershire, and Tabasco sauces. Simmer for 20 minutes.
08Add tomato sauce and bring mixture to low boil.
09Stir in sugar and green onions. Simmer for 1 hour.
10Sauce can be made ahead of time and refrigerated until ready to use.
11To prepare Chicken Seasoning Mix:.
12Thoroughly combine the kosher salt, white pepper, garlic powder, cayenne pepper, black pepper, cumin, and basil.
13To Finish:.
14Toss seasoning mix with chicken cubes until cubes are evenly coated. In medium saucepan, melt 1/2 C butter. Saute chicken over medium heat until done, about 10 minutes.
15Heat sauce and prepare fettuccine according to package directions.
16Drain cooked pasta. Stir chicken into sauce and continue heating until hot.
17Toss with cooked fettuccine. Serve immediately. Sprinkle each serving with grated parmesan cheese.