If you’re looking for comfort food to eat away your feelings without dying – look no further.
It’s a bit decadent, it’s a bit naughty… but not too much. Plenty of ooey gooey creaminess and so much flavor – some of it rather elevated! The fresh basil makes this, try not to leave it out. You’ll love that little zing it adds!
Yeah – that picture. I know. I mayyyyy have had a little too much Tin Cup by the time everything was done. I’m a slow cook.
In the picture you’ll see I used 3 different types of spaghetti to get rid of those pesky, 1/4 full boxes: regular, whole grain and gluten-free. Looks fun and came out great!
I made this to take a break from the low FODMAP diet (but I might stay on since I lost 6 lbs!) I know, onions is not how you’re supposed to start, but I did it and I’m fine. You can easily make this dish low fodmap by eliminating the onions, using gluten-free pasta and bread crumbs and by making your own poultry seasoning. Replace the wine with broth if you’re sensitive to it.
Fill a large pot with cold water and set on medium high heat for your pasta. Salt the water well and drizzle a little olive oil in to prevent spaghetti from sticking together. When boiling add your pasta and cook until al dente (about 10 minutes, usually). Reserve 1 cup of water before draining.
Meanwhile, In a large saute pan (5 to 6 quart) cook bacon over medium heat until done and just crispy.Remove from pan and set on a paper towel lined plate. Reserve bacon drippings.
In the same pan, lower heat slightly and add onions and tomatoes. Cook until onions are translucent and soft about 6 minutes. Remove from heat and set aside in a bowl
Season your chopped chicken with 1/2 tsp salt, 1/4 tsp pepper and the poulty seasoning.
Add to hot pan with bacon grease and saute until cooked through (no pink)
In the last few minutes, stir in the oyster mushrooms.
Add the wine and deglaze the pan.
Add butter and stir.
Return onions and tomatoes to the pan.
Break up the bacon into bite size bits and add back to the pan.
Add spaghetti and stir. Season with thyme and remaining salt and pepper.
Add Monterey Jack cheese and stir again.
If the mix looks too dry, add pasta water 1/4 cup at a time til it looks/feels right.
Remove from heat and add in the sliced fresh basil.
Pour it all into your prepared baking dish.
Top with the breadcrumbs and then the Parmesan cheese.
Bake at 375 F until cheese is melted and bubbly – about 15 minutes, but check earlier!
Serve and enjoy!
Music to cook by: The Orb “UFO”
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