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BBQ Chicken Spaghetti (7/24/2009)

Barbecue Chicken Spaghetti

2 tablespoons Olive Oil
1 medium green bell pepper, chopped
1 medium onion, chopped
1 (1.5 oz.) pkg. McCormick's Spaghetti sauce spices & seasoning
1 ½ tablespoon Lawry's Garlic Salt
2 (20 oz.) bottles Famous Dave's Red & Sassy Original BBQ Sauce
1 ½ lbs. Cooked Spaghetti
2 lbs. Chicken (1 rotisserie chicken from Econofoods deli, skinned and shredded works great)
1 cup water
(instead of chicken, you could use, pulled pork, Italian sausage, ground beef, etc.)

Cook pasta according to package, until done al Dante.

In a large skillet, heat oil over medium heat. Add peppers, onion and Lawry's Garlic salt. Cook the mixture, stirring frequently, 3-4 minutes. Add spaghetti seasoning package. Stir. Add BBQ sauce, bring to boil, reduce heat. Stir often to prevent sticking.

Place cooked spaghetti and chicken in a large slow cooker and top with spaghetti sauce. Stir in 1 cup water. Cover and cook on low 1 hour. Serve with garlic bread.

This week's recommended wine from Van's Liquor Store in East Dubuque-Dry Creek Heritage Zinfandel. 750 ml bottle, $12.99 through 7/27/09.

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