Ingredients:
- 1 lb thin spaghetti
- 4 Tbls Extra Virgin Olive Oil (EVOO)
- 1/2 onion, finely chopped
- 1 packet dry Ranch Dressing Mix
- 1 1/2 Cups Ketchup
- 3 Tbls Dijon Mustard
- 4 Tbls Worcestershire Sauce
- 2 Tbls Apple Cider Vinegar
- 4 Tbls Brown Sugar
- 1 1/2 Tbls Lemon Juice
- 1 tsp black pepper
- 1 tsp honey
- pinch of salt
Boil the chicken (about 20 min) until cooked through and shred. In a medium sauce pan add Ketchup, mustard, Worcestershire sauce, vinegar, brown sugar, lemon juice, pepper, honey and salt. Cook over medium heat for 15 mins. Stir in chicken and let simmer.
Cook the Spaghetti as directed and drain. While cooking that add EVOO to a sauce pan and heat up. Add diced onions and cook through until golden brown and soft. Add onions and oil to the cooked spaghetti, mix and add dry ranch dressing and a pinch of salt and pepper. Place on plate and top with BBQ chicken
This looks so good! Greg and I have been in a "not-pasta" phase - I am afraid I made it a little too often when it was busy these past few months - but this looks like just the thing to get us excited about it again! yum!
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