Sunday, April 7, 2013

BBQ Shredded Chicken and Caramelized Red Onion Ranch Spaghetti

BBQ Chicken and Caramelized Red Onion Ranch Spaghetti

From: Picky Palate

1 lb. thin spaghetti noodles
4 Tbs. olive oil
1/2 lg. red onion, fined diced
2 Tbs. ranch dressing mix
3/4 cup cilantro, chopped

Shredded BBQ Chicken
1 1/2 cups ketchup
3 Tbs. Dijon Mustard
4 Tbs. worstershire sauce
2 Tbs. apple cider vinegar
1 1/2 Tbs. lemon juice
4 Tbs. brown sugar
1 tsp. fresh cracked black pepper
1 tsp. honey
Pinch of salt
2 lg. boneless skinless chicken breasts, cooked and shredded

For BBQ Chicken: Combine all ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer for a little while.

Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking.  Place olive oil into a large pot over medium heat.  Saute the red onions until softened and golden.  Add cooked spaghetti to onions; mix and add dry ranch dressing mix and cilantro leaves.  Season with a pinch of salt and pepper.  Place noodles onto serving plates and top with warm shredded BBQ chicken.  Garnish with cilantro leaves and serve. 

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