BBQ Chicken Pasta

Since I can pretty much guarantee that Rory will eat almost anything slathered in BBQ sauce...(minus eggs and maybe cookies, cause that's just gross)...I knew this dish would be a hit with him. I just wasn't expecting it to be such a hit with the Sadester. She gobbled her portion up and was begging for more, before we had even taken a bite or two of it. No. Joke. So...it's a kid favorite as well as a hubby favorite...at least in our house. I loved it too, by the way.

The best thing? One. Skillet. For the whole meal! Hooray for less dishes!


BBQ Chicken Pasta
from My Kitchen Cafe

1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced (I left these out since Rory is not a fan)
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with additional red or green onions and shredded cheese.