Barbecued Chicken Pasta

Submitted by: Jerri Lyn Mooney
from Leanne Ely www.savingdinner.com
Note: To cut back on carbs, cut the pasta in half and stir in a 10oz bag of baby spinach when you add the chicken mixture at the end of the recipe. The heat from the ingredients will cause the spinach to wilt perfectl

Serves: 6
Difficulty: Easy - for beginners

Cooking time:

Dietary guidance: v 

Tags: main · chicken · pasta ·

Ingredients

16 ounces rigatoni, mostaccioli or other medium
pasta shape -- uncooked
1 tablespoon olive oil
4 ounces boneless, skinless chicken breast -- cut into
1/2-inch cubes
1/4 cup green bell pepper, sliced thin
1/4 cup red onion, sliced thin
1 clove garlic, pressed
1/2 cup jarred spaghetti sauce (your favorite)
1/4 cup hickory-smoked barbecue sauce
1/2 cup grated Provolone cheese
1/2 cup grated Mozzarella
3 green onions-- trimmed and sliced thin
1/4 cup cilantro, chopped

VEGETARIANS: Skip the chicken and add a 15oz can of drained white beans

Method

Prepare pasta according to package directions. Meanwhile, heat oil in
a large skillet over medium heat. Add chicken and saute, stirring
occasionally, until browned on all sides, about 3 minutes. Add bell
pepper, onion and garlic and cook until pepper turns bright green,
about 1 minute. Add marinara sauce and barbecue sauce and heat just
to boiling. Remove from heat.

Drain pasta, reserving 1/4 cup of water and return pasta to the pot.
Add chicken mixture and cheese to the pot. Stir over low heat until
pasta is coated with sauce. Add enough of reserved cooking liquid, if
necessary, to make the sauce lightly coat the pasta. Transfer pasta
to serving bowls and top with scallions and cilantro.

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