French Spaghetti with Red Wine
French Spaghetti has a rich, slow cooked flavor but only takes minutes to prepare thanks to store bought rotisserie chicken.
Servings: 6 servings
Calories: 738kcal
Equipment
- chef's knife for chopping cooked chicken and onion
- garlic press optional
- wine opener optional
- cheese grater optional
Ingredients
- 4 cups shredded, cooked chicken rotisserie chicken works great for this
- 1 ½ pounds spaghetti cooked according to package directions, drained and kept warm
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 large red onion approximately 1 cup
- 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 including liquid
- 1 can (29 ounces) tomato sauce
- ¾ cup Pinot Noir or Burgundy wine
- ¼ cup grated Parmesan cheese or to taste
- ¼ cup chopped parsley for garnish (optional)
Instructions
- Remove the skin and shred the meat from a rotisserie chicken. Discard the skin and set aside the meat.
- In a large skillet over medium heat, sauté the onion and garlic in the olive oil and butter until the onion is soft and translucent about 2-3 minutes.
- Stir in the rosemary, oregano, basil, thyme.
- Carefully pour the wine into the skillet and bring the mixture to a low simmer, stirring frequently.
- Reduce the heat to medium/low and carefully add the crushed tomatoes, tomato sauce, salt and pepper, stirring well to incorporate.
- Add the dry spaghetti into the sauce mixture and stir well to combine.
- Simmer, (covered) for approximately 10-12 minutes, stirring frequently.
- Add the chicken to the spaghetti and sauce. Continue to cook, stirring frequently, until the chicken is heated through and the spaghetti is fully cooked.
- Top with shredded Parmesan cheese and chopped parsley (if desired) and serve.
Video
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in an airtight freezer container or freezer bag and freeze for up to 4 months. Thaw in the refrigerator overnight and reheat in a saucepan or oven safe casserole dish (covered with foil) with 1 tablespoon of water until hot.
If you'd like to make a vegetarian version of this recipe, omit the rotisserie chicken from the sauce. You'll still enjoy the slow-cooked flavor of the sauce and spaghetti together thanks to the herbs, wine, and of course, butter.
Nutrition
Serving: 1serving | Calories: 738kcal | Carbohydrates: 89g | Protein: 40g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 407mg | Potassium: 530mg | Fiber: 4g | Sugar: 4g | Vitamin A: 527IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 3mg
