French Spaghetti

• Meat

  • 3 cups Rotisserie chicken

• Produce

  • 2 Bay leaves
  • 2 cloves Garlic
  • 1 Onion, large
  • 1/8 tsp Oregano, dried
  • 1 tbsp Parsley, dried
  • 1/4 tsp Rosemary, dried
  • 1/8 tsp Thyme, dried

• Condiments

  • 1 29 oz can Tomato sauce

• Baking & Spices

  • 1 1.5 oz package Spaghetti sauce seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup Red wine

Found on wineandglue.com

Description

Ingredients

• 2 tbsp extra virgin olive oil
• 1/4 cup unsalted butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 1/4 tsp dried rosemary
• 1/8 tsp dried oregano
• 1/8 tsp dried thyme
• 1 TBSP dried parsley
• 1 29 oz can tomato sauce
• 1/2 cup red wine
• 2 bay leaves
• 1 1.5 oz package spaghetti sauce seasoning
• 3 cups shredded rotisserie chicken
• 16 oz thin spaghetti cooked per package instructions
• parmesan cheese, for topping

Directions

• While your spaghetti is cooking, heat the oil in a large sauce pan over medium heat. Melt the butter and 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.
• Quickly stir in the herbs and then the tomato sauce and wine. Then stir in the bay leaves, spaghetti seasoning, and shredded chicken. Bring to a simmer and cook for 20 minutes stirring often.
• Serve over pasta or mix with it to combine. Top with lots of parmesan.