Barbecued Chicken Pasta

By Tonya_Speed

Per Serving: 530 Calories; 11g Fat (19.2% calories from fat); 43g Protein; 61g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 487mg Sodium. Exchanges: 4 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Ingredients

• 16 ounces Rigatoni, Mostaccioli or other medium pasta shape, uncooked
• 1 tablespoon olive oil
• 3 boneless skinless chicken breast halves, cut into 1/2-inch cubes
• 1/4 cup green bell pepper, sliced thin
• 1/4 cup red onion, sliced thin
• 2 cloves garlic, pressed
• 1/2 cup spaghetti sauce (your favorite)
• 1/4 cup barbecue sauce
• 1 cup grated provolone cheese
• 3 green onions, chopped
• 1/4 cup cilantro, chopped

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and sauté, stirring occasionally, until browned on all sides, about 3 minutes (if using leftover turkey, follow this same step only add turkey last and sauté for just a minute). 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.

Drain pasta, reserving 1/4 cup of water and return pasta to the pot (this is Naked Chef trick if you watch Food Network). Add chicken mixture and cheese to the pot. Stir over 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.

SERVING SUGGESTIONS: A big spinach salad and whole grain rolls.

VEGETARIANS: Use tempeh in place of the chicken or turkey. Sautéing
time is less, but the rest is the same.