Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

RSJ’s Chicken Spaghetti

Creamy Chicken Spaghetti just like your mom used to make, but probably a little better.

Ingredients

1/4 cup Olive oil
2 cups Onion, small dice
2 cups Carrots, shredded
1/3 cup Garlic, minced
2 tsp Dried Basil
1 tsp Dried Oregano
2 Bay leaves
2 tsp Salt
2 tsp Black pepper, freshly ground
6 ounce can Tomato paste
2 – 28 ounce cans Diced tomatoes
1 – 28 ounce can Crushed tomatoes
1 1/2 cups Chicken broth (recipe follows)
1 tsp Balsamic vinegar
1 recipe Pulled Chicken meat (recipe follows)
1 pound Spaghetti
1 cup Parmesan cheese
2 cups Mozzarella, grated

Instructions

Preheat oven to 350 degrees.

In a large heavy duty sauce pot heat olive oil over medium heat. Add onions, carrots and garlic. Cook vegetables for 10 minutes stirring often to prevent sticking. Add basil, oregano, bay leaves, salt, pepper and tomato paste and cook five to six minutes (This will caramelize the tomato paste resulting in a sweeter sauce). Add diced tomatoes, crushed tomatoes and chicken broth. Reduce heat to low. Allow sauce to cook for 3 1 /2 hours over very low heat, stirring occasionally to make sure sauce is not sticking. Finally, add the vinegar and pulled chicken.

Bring the remaining reserved chicken broth to a boil and cook spaghetti until just tender. Strain spaghetti and add to the tomato sauce. Add Parmesan cheese and stir well. Place mixture in a three-quart Pyrex dish and top with shredded mozzarella.

Cover baking dish first with plastic wrap, then tightly with foil. Bake 40 minutes. Remove from oven and uncover. Let rest for 15 minutes before serving.

Yield: 8-10

Recent Recipes

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Read more

Pecan Crusted Redfish

There's a certain kind of Southern kitchen wisdom that says you can't improve on a fresh Gulf redfish — and for the most part, that's true. But every now and then a dish comes along that doesn't so much improve the fish as it does pay proper respect to it, and this pecan-crusted redfish is one of those. It's a dish that works just as well for a Tuesday supper as it does for a table full of guests you're trying to impress — which, if you ask me, is the mark of a truly great recipe. Serve it simple, with rice or grits and something green on the side, and let the fish do the talking.

Read more

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more