BBQ Spaghetti

• 1/2 pound meat, poultry, fish or vegetables, leftover or fresh (optional)
• 1 to 2 cups River Run BBQ Sauce, to taste
• 2 teaspoons canola oil
• 1/2 medium onion, peeled and chopped (about 1/2 cup)
• 1/2 pound fresh spinach, stemmed and rinsed
• 1/2 pound cooked, cooled spaghetti or other pasta (leftovers are great)

Instructions

If using leftover meat, poultry, fish or vegetables, heat them through in a skillet or a microwave. If they are not yet cooked, cook them to your liking. Heat the BBQ Sauce in a small saucepan set over a low flame. Meanwhile, heat oil in a large covered skillet or pot with lid, and sauté the onion, until it starts to brown, 10 to 12 minutes. Toss in the spinach, cover, and cook 2 minutes. Add the cooked pasta and up to 1/4 to 1/2 cup of the BBQ sauce, and continue cooking until the pasta is heated through and spinach has wilted. Plate the noodles and place the cooked eat, poultry, fish or vegetables right on top of the pasta (I prefer not to slice the meat or chicken). Spoon or pour as much warm BBQ Sauce over the top, as you like. Serve immediately.

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