Monday Menu ~ BBQ Chicken Spaghetti

I know, I know...the title of this recipe makes you want to run in a zig-zag line while ducking and covering your head, huh?  But, let me just say that this is a scrump-dilly-icious dinner!  I think it's worth standing still and taking it straight in the choppers.

I saw this recipe on another blog last week and have been wondering about it ever since.  Tonight was the night to eat it, and it was so good that I'm already wondering if Brad might forget the left-overs for his lunch tomorrow, leaving them for me.  If you like a BBQ Chicken pizza, you will love this pasta.  Make sure and bake up some cheesy-garlic bread to go with it.  I'm envisioning a big green salad with this, but for tonight we just called the cilantro and onions our vegetable and dove in.  Hope you can do the same soon!

a cute polka dot Spring plate is optional, but recommended

BBQ Chicken Spaghetti

1 lb. thin spaghetti
4 TBSP olive oil
1/2 red onion, finely chopped
1 clove garlic, chopped
2 TBSP Hidden Valley Ranch dressing mix (the powder)
3/4 cup chopped cilantro
a bunch of shredded BBQ chicken

(I just bought a Costco rotisserie chicken, pulled all the meat off, and tossed it with my Sweet Baby Ray's barbecue sauce.  You can do the same thing with all chicken breasts, or whatever you want.)

Cook pasta according to package.  While the pasta is cooking, heat the oil in a medium saucepan.  Add chopped onion and garlic, cook for several minutes until soft and slightly caramelizing.

When pasta is done, drain well and return to pot.  Add cooked onions, garlic, scraping the saucepan to make sure you add any olive oil remaining.  Stir well.  Add ranch dressing mix and toss well.  Add in cilantro.

Put a good-sized pile of pasta on a plate and add a big scoop of heated BBQ chicken.  Get yourself a big hunk of cheesy garlic bread and dig in!!  Make sure you have your beverage ready to go, because you won't want to be interrupted for anything, like thirst, while you are enjoying this.