Barbecued Chicken Pasta<\/p>\n
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16 ounces Rigatoni, Mostaccioli or other medium pasta shape — uncooked<\/p>\n
1 T. olive oil<\/p>\n
3 boneless skinless chicken breast halves — cut into 1\/2-inch cubes<\/p>\n
\u00c2\u00bc C. green bell pepper, sliced thin<\/p>\n
\u00c2\u00bc C. red onion, sliced thin<\/p>\n
2 cloves garlic — pressed<\/p>\n
\u00c2\u00bd C. spaghetti sauce (your favorite)<\/p>\n
\u00c2\u00bc C. barbecue sauce<\/p>\n
1 C. grated Provolone cheese<\/p>\n
3 green onions — chopped<\/p>\n
\u00c2\u00bc C. cilantro — chopped<\/p>\n
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Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and saut\u00c3\u00a9, stirring occasionally, until browned on all sides, about 3 minutes.\u00c2\u00a0 Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Add your favorite spaghetti sauce and barbecue sauce and heat just to a simmer. Remove from heat.\u00c2\u00a0 Drain pasta, reserving 1\/4 C. of water and return pasta to the pot. Add chicken mixture and cheese to the pot. Stir over a low heat until pasta is coated with sauce. Add enough of the reserved cooking water, if needed, to make the sauce lightly coat the pasta (you don’t want it too thin, however). Serve up the pasta in bowls and top with green onions and chopped cilantro.<\/p>\n
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Yield: 6 servings<\/p>\n
Calories: 530<\/p>\n
Fat: 11g<\/p>\n
Fiber:\u00c2\u00a0\u00c2\u00a0 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
Barbecued Chicken Pasta 16 ounces Rigatoni, Mostaccioli or other medium pasta shape — uncooked 1 T. olive oil 3 boneless skinless chicken breast halves — cut into 1\/2-inch cubes \u00c2\u00bc C. green bell pepper, sliced thin \u00c2\u00bc C. red onion, sliced thin 2 cloves garlic — pressed \u00c2\u00bd C. spaghetti sauce (your favorite) \u00c2\u00bc C. barbecue sauce 1 C. grated Provolone cheese 3 green onions — chopped \u00c2\u00bc C. cilantro — chopped Prepare pasta according to package directions….<\/p>\n