16ouncesthin spaghetti cooked per package instructions
2tablespoonsextra virgin olive oil
1/2cupred wine(or chicken stock - see note)
3cupsshredded rotisserie chicken
fresh parmesan and parsley for topping
Homemade Spaghetti Seasoning (or the 1.5 ounce store bought packet)
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.
If you or your family does not drink alcohol, you can exchange the red wine for chicken stock, though the flavor won't be as deep or rich. I do make it with red wine and I do serve it to my children.