This French Spaghetti is not just a fast and easy dinner, it’s going to become your all time favorite spaghetti dinner ever!
Okay, before we delve into this masterpiece can we first talk about how awesome Trish is? I have been telling Trish for a while now that I’m the sister that she never wanted. I just adore her. First of all, she is hysterical. Second of all, she is just about as sweet as they come. Third, she is a #BOSS. I mean, woman knows how to get things done. She has built her blog from the ground up and it is an absolute masterpiece. She is killing it. Finally, and on a very personal note, Trish lost her mom around the same time I lost my mom. She and I can relate so well on what that means. It’s not a club I want her to belong to, but I’m glad I have her in it.
Okay, I’m done with my Ode to Trish.
So I made a ton of recipes from Trish’s cookbook. You guys. They were all AMAZING. So delicious. And better than all of that, they are all really easy. They are uncomplicated no fuss dinner recipes. They come together fast and without crazy ingredients that are hard to hunt down. They are also super kid friendly!
Of all the recipes of hers that I tried, and they were all super good, this French Spaghetti was OUT OF THIS WORLD. It is eat the leftovers straight from the fridge when no one is looking at 9 pm good. I mean, probably. I’m not saying I did that . . . .
This is definitely going to be a regular recipe in my house. My kids and my husband loved it, and I loved it too. Plus, like all the other recipes I’ve tried from Trish’s book, it was so easy and fast to put together. If you have a busy life, and who doesn’t, you need this book. It will be your answer to dinners, but it will also be your answer to what side am I bringing to Uncle Lou’s retirement party? Chicken, Bacon and Ranch Pasta Salad. Obviously. And what appetizer should I make when everyone comes over to watch the game? Monterey Chicken Pinwheels. I mean, duh. And what am I going to bring over to Sue and Larry when they have the baby? Cornbread Taco Bake. For sure!
And so on and so on.
And obviously once you buy it, you should make this first.
- 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
- 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.