by Chef Monica Hayes-Jones

• 1 1/2 cups MUMBO SAUCE
• Freshly ground pepper
• 1 1/2 teaspoons onion powder
• 2 tablespoons of sugar
• 1 medium red or green bell pepper, diced
• 1 medium onion, diced
• 1 Rotisserie Chicken, shredded
• Kosher salt
• 1 pound spaghetti
• 2 tablespoons olive oil

Directions:

Combine the sugar, onion powder, and MUMBO SAUCE. Bring to a boil over high heat, stirring frequently to prevent the sauce from sticking to the pot. Reduce the heat to low and simmer, uncovered. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and onion and sauté until the vegetables soften, about 5 minutes. Add the sautéed vegetables and shredded chicken to the sauce and continue to simmer, about 15 minutes. Bring a large pot of salted water to a boil. Cook the spaghetti as the label directs. Drain spaghetti, then add to the pot with the sauce and toss.