BBQ Chicken Pasta

By jenknoll

Cal: 395 Protein: 36g Fiber: 8g Carbs: 56g Fat: 5g Sodium: 500mg

Weight Watchers Points+: 10

Note: When buying BBQ sauce, look for one with no added sugar.

Ingredients

• 1/3 cup red onions, chopped
• 1 clove garlic, minced
• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup sliced mushrooms
• 1 green bell pepper, diced
• 1 cup of your favorite low-sodium pasta sauce
• 1/3 cup organic BBQ sauce (see notes)
• 2 cups uncooked fusilli
• 1/2 cup light Tex-Mex shredded cheese
• chopped fresh cilantro or parsley

Preparation

Step 1

Spray a large skillet with olive oil and heat over medium heat. Add onions and garlic. Cook and stir for 2 minutes, until onions are softened. Add chicken and cook until no longer pink.

Add mushrooms and green pepper. Continue to cook for approximately 5 minutes, until vegetables are tenter.

Add spaghetti sauce and BBQ sauce. Stir together, reduce heat, cover, and simmer for 5 minutes.

Meanwhile, cook fusilli according to package directions. Drain well.

Add pasta to chicken mixture and mix well.

Spoon onto individual plates and sprinkle with cheese and cilantro.