Fast Friendly French Spaghetti has a rich, slow-cooked flavor but only takes minutes to prepare thanks to store-bought rotisserie chicken.
This is by far the quickest and tastiest recipe for spaghetti that I've had in a long time, and it's all thanks to fellow food blogger, Trish Rosenquist, and her brand new cookbook: "100 Creative Ways to use Rotisserie Chicken in Everyday Meals."
Since I'm all about taking a few shortcut liberties when it comes to getting dinner on the table quickly on busy nights, I'm thrilled to have Trish's wonderful new cookbook to refer to when it comes to using my favorite grocery store shortcut: the rotisserie chicken.
With the following chapters included in her book: Casseroles, Bakes and More; 5 Ingredient Or Less; 20-Minute Dinners; Handheld Favorites; Slow Cooker Creations; Comfort Foods; Savory Sandwiches; Sensational Salads, and Slurpable Soups, Trish has got you covered when it comes to delicious family favorite meals that will win rave reviews, and soon become some of your most requested dishes.
Because I knew that I'd want leftovers of this French Spaghetti for my husband and kids to eat during the week for lunch, the only thing I did differently from Trish's original recipe was that I increased the ingredient quantities slightly, and instead of using Burgundy wine, I used some Pinot Noir that I'd already had.
This post may contain affiliate links which won’t change your price but will share some commission. Click on the photo below to be taken directly to Trish's cookbook on Amazon.
French Spaghetti is definitely a recipe that I'll be making many times again, as well as many of the other recipes that I've bookmarked throughout this awesome cookbook. To say that I'm excited to have this cookbook in my collection is an understatement, and I can't recommend it highly enough.
Printable Recipe Card
- 4 cups shredded rotisserie chicken
- 1 ½ pounds spaghetti cooked according to package directions, drained and kept warm
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 large red onion diced
- 3 cloves garlic minced
- ½ teaspoon fresh rosemary chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 can 29 ounces crushed tomatoes
- 1 can 29 ounces tomato sauce
- ¾ cup Pinot Noir or Burgundy wine
- Parmesan cheese for serving
- Fresh chopped parsley for garnish (optional)
- Remove the skin and shred the meat from a rotisserie chicken. Discard the skin and set aside the meat.
- In a large pot over medium heat, sauté the onion and garlic in the olive oil and butter until the onion is soft and translucent.
- Stir in the rosemary, oregano, basil, thyme, salt and pepper.
- Reduce the heat to medium/low and carefully add the crushed tomatoes and tomato sauce, stirring well to incorporate.
- Carefully pour in the wine and bring the mixture to a low simmer, stirring frequently.
- Simmer for approximately 20 minutes.
- Add the shredded chicken to the sauce and continue to simmer until the chicken is heated through.
- Add the cooked spaghetti into the chicken and sauce mixture and stir well to combine.
- To serve: top with Parmesan cheese and chopped parsley (if desired).
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Until we eat again, I hope you have a delicious day!