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EASY CHEESY MEDITERRANEAN CHICKEN & SAUSAGE SPAGHETTI 🍝🧀 A hearty spaghetti dish made with bolognese sauce, grilled Mediterranean chicken, sausage, sun-dried tomatoes, herbs, and Parmesan cheese. SERVINGS: 4–6 PREP TIME: 10 minutes COOK TIME: 20 minutes TOTAL TIME: 30 minutes INGREDIENTS - 12–16 oz spaghetti - 2–3 cups thawed bolognese sauce - 1 cup tomato sauce, or as needed - 1–2 cups cooked grilled Mediterranean chicken, sliced or chopped - 1–2 grilled sausages, sliced - ¼ cup chopped sun-dried tomatoes - ½ cup grated Parmesan cheese, plus more for serving - 1–2 tablespoons olive oil or butter - ½ teaspoon dried oregano - ½ teaspoon dried basil - ¼ teaspoon dried thyme - ¼ teaspoon dried rosemary - ½ teaspoon garlic powder - Salt and black pepper, to taste - Reserved pasta water, as needed - Chopped parsley, for garnish OPTIONAL FOR A CREAMY SAUCE - ¼–½ cup milk or cream - 1–2 tablespoons chopped onion and minced garlic, sautéed in the oil or butter - A squeeze of fresh lemon juice HOW TO MAKE IT 1. Cook the spaghetti in salted boiling water until al dente according to the package directions. Reserve 1 cup of pasta water before draining. 2. Heat the olive oil or butter in a large skillet over medium heat. If using fresh onion and garlic, sauté until softened and fragrant. 3. Add the thawed bolognese sauce, tomato sauce, sun-dried tomatoes, oregano, basil, thyme, rosemary, and garlic powder. Stir and simmer for 5–10 minutes. Add a little pasta water if the sauce is too thick. 4. Add the cooked Mediterranean chicken and sliced sausage. Stir gently and heat until everything is warmed through. 5. For a creamy version, lower the heat and stir in the milk or cream. Avoid letting the sauce boil rapidly. 6. Add the drained spaghetti and toss until evenly coated. Gradually add reserved pasta water as needed to help the sauce cling to the noodles. 7. Turn off the heat and stir in the Parmesan cheese. Taste and adjust the salt and pepper. 8. Garnish with chopped parsley, extra Parmesan, and a squeeze of lemon juice if desired. Serve warm. - NOTES - Use fully cooked chicken and sausage; this recipe is designed to use leftovers or prepared ingredients. - Bolognese sauces vary in thickness and seasoning, so add tomato sauce and pasta water gradually until you reach your preferred consistency. - Sun-dried tomatoes add a concentrated, slightly tangy flavor. If packed in oil, drain them before chopping. - For extra Mediterranean flavor, finish with lemon juice and freshly grated Parmesan. - Refrigerate leftovers promptly in an airtight container and enjoy within 3–4 days. Reheat thoroughly, adding a splash of water or milk to loosen the sauce.

EASY CHEESY MEDITERRANEAN CHICKEN & SAUSAGE SPAGHETTI 🍝🧀 A hearty spaghetti dish made with bolognese sauce, grilled Mediterranean chicken, sausage, sun-dried tomatoes, herbs, and Parmesan cheese. SERVINGS: 4–6 PREP TIME: 10 minutes COOK TIME: 20 minutes TOTAL TIME: 30 minutes INGREDIENTS - 12–16 oz spaghetti - 2–3 cups thawed bolognese sauce - 1 cup tomato sauce, or as needed - 1–2 cups cooked grilled Mediterranean chicken, sliced or chopped - 1–2 grilled sausages, sliced - ¼ cup chopped sun-dried tomatoes - ½ cup grated Parmesan cheese, plus more for serving - 1–2 tablespoons olive oil or butter - ½ teaspoon dried oregano - ½ teaspoon dried basil - ¼ teaspoon dried thyme - ¼ teaspoon dried rosemary - ½ teaspoon garlic powder - Salt and black pepper, to taste - Reserved pasta water, as needed - Chopped parsley, for garnish OPTIONAL FOR A CREAMY SAUCE - ¼–½ cup milk or cream - 1–2 tablespoons chopped onion and minced garlic, sautéed in the oil or butter - A squeeze of fresh lemon juice HOW TO MAKE IT 1. Cook the spaghetti in salted boiling water until al dente according to the package directions. Reserve 1 cup of pasta water before draining. 2. Heat the olive oil or butter in a large skillet over medium heat. If using fresh onion and garlic, sauté until softened and fragrant. 3. Add the thawed bolognese sauce, tomato sauce, sun-dried tomatoes, oregano, basil, thyme, rosemary, and garlic powder. Stir and simmer for 5–10 minutes. Add a little pasta water if the sauce is too thick. 4. Add the cooked Mediterranean chicken and sliced sausage. Stir gently and heat until everything is warmed through. 5. For a creamy version, lower the heat and stir in the milk or cream. Avoid letting the sauce boil rapidly. 6. Add the drained spaghetti and toss until evenly coated. Gradually add reserved pasta water as needed to help the sauce cling to the noodles. 7. Turn off the heat and stir in the Parmesan cheese. Taste and adjust the salt and pepper. 8. Garnish with chopped parsley, extra Parmesan, and a squeeze of lemon juice if desired. Serve warm. - NOTES - Use fully cooked chicken and sausage; this recipe is designed to use leftovers or prepared ingredients. - Bolognese sauces vary in thickness and seasoning, so add tomato sauce and pasta water gradually until you reach your preferred consistency. - Sun-dried tomatoes add a concentrated, slightly tangy flavor. If packed in oil, drain them before chopping. - For extra Mediterranean flavor, finish with lemon juice and freshly grated Parmesan. - Refrigerate leftovers promptly in an airtight container and enjoy within 3–4 days. Reheat thoroughly, adding a splash of water or milk to loosen the sauce.

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