1 teaspoon chicken bouillon granules
1 1/2 teaspoons dry white wine
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups water
1 (8 ounce) can diced wine
1 1/2 tablespoons margarine
1 pinch salt
1 teaspoon paprika
2 tablespoons cornstarch
1 tablespoon chopped fresh parsley
1 tablespoon chopped onion
4 tablespoons olive oil
1 teaspoon dry mustard
2 tablespoons chicken bouillon granules
1/2 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 tablespoons olive oil
1/4 teaspoon Italian seasoning
1 tablespoon garlic powder
1/4 teaspoon salt
1/8 teaspoon paprika
In a large large saucepan, combine bouillon, wine, oregano, basil, oregano, salt, paprika, water and wine. Bring to a boil, stirring. Finally, stir in margarine, salt, paprika, cornstarch and chopped parsley. Return to a boil, stirring. Reduce heat to medium low and cook, stirring occasionally, until sauce has a thick consistency, about 1 hour.
Return noodles and flavors to a boil and return to a boil, stirring occasionally. Boil, stirring frequently, for 1 to 2 minutes. Reduce heat to low and simmer for 2 to 3 minutes.
Pour sauce over noodles, tossing to coat. Top with onion and olive oil and toss to coat. Serve hot, with rice.
really good
Loved it. Couldn't mine If made ahead
⭐ ⭐ ⭐ ⭐ ⭐