Ingredients

The following ingredients have 6 Servings
  • 16 ounces thin spaghetti cooked per package instructions
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup unsalted butter
  • 1 large onion (diced)
  • 2 cloves garlic (minced)
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 28 ounces tomato sauce
  • 1/2 cup red wine ((or chicken stock - see note))
  • 3 cups shredded rotisserie chicken
  • 2 bay leaves
  • fresh parmesan and parsley for topping
  • 2 tablespoons corn starch
  • 2 tablespoons sugar
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon paprika

Instruction

  • Gather all of your ingredients together before starting this recipe.
  • Boil the water for your pasta, add the spaghetti once the water comes to a roaring boil, drain and set aside.
  • While your water is coming to boil, heat the oil in a large sauce pan over medium heat. Melt the butter and add the diced onion, cooking for 4 to 5 minutes or until it is translucent.
  • Add the garlic and cook for about 30 seconds being careful not to burn it.
  • Stir in the tomato sauce, wine, the herbs, and the spaghetti seasoning. Whisk to fully combine.
  • Stir in the bay leaves and shredded chicken.
  • Bring the sauce to a simmer and then reduce the heat. YOu should still be able to see some gentle bubbles. Simmer for 20 minutes, stirring often.
  • When the sauce is finished either add the spaghetti to the sauce and toss to combine, or serve the spaghetti in a large serving bowl with the sauce poured over the top. Top with fresh parsley and parmesan.