Monday, June 15, 2015

One Pot BBQ Chicken Pasta ***

We all liked this a lot.  It wasn't really anything special, but it was still a nice change from the norm.  I'll definitely make it again.  I didn't make many changes, other than using two breasts instead of one (to make it go a little further - lunch leftovers for hubby), subbing petite diced tomatoes for the regular diced tomatoes (personal preference), and subbing the real bacon bits/pieces for the bacon slices (that's what I had on hand).  I just realized I left out the garlic, but I doubt it really made any difference in the long run.

(luckymommyto2boys ~ Amy ~ DamnDelicious)

4 slices bacon, diced
1 boneless, skinless chicken breast, cut into 1-­inch chunks
2 cloves garlic, minced
1 onion, diced
2 cups chicken broth
1 (14.5­ ounce) can diced tomatoes
1/2 cup milk
1/4 teaspoon crushed red pepper flakes, or more, to taste
3 cups rotini pasta
Kosher salt and freshly ground black pepper, to taste
1/4 cup barbecue sauce, or more, to taste
1 cup shredded cheddar cheese

Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-­8 minutes; drain excess fat, reserving 1 tablespoon. Stir in chicken and cook until golden, about 2-3 minutes.
Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in chicken broth, tomatoes, milk, red pepper flakes, pasta, salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Stir in barbecue sauce and cheese until heated through, about 1-2 minutes.
Serve immediately.

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