Monterey BBQ Chicken Pasta
Ingredients
-
1
tablespoon
oil
-
1 to 2
pounds
boneless skinless chicken breasts, cut into ½-inch pieces
-
6-7
slices
bacon, chopped
-
3 ½
cups
chicken broth
-
2
cans (10 ounces each)
Rotel tomatoes, undrained
-
16
ounces
rotini pasta, or similar shape
-
1
teaspoon
salt
-
⅔
cup
BBQ sauce
-
1
cup
shredded Monterey Jack cheese
-
to taste
chopped chives or green onions, for garnish (optional)
Instructions
- Heat the oil in a deep skillet or pot over medium heat until shimmering.
- Pat the chicken dry, season with salt and pepper, and cook until golden and cooked through.
- Remove the chicken and set aside, then cook the chopped bacon until crisp.
- Drain excess grease, then add chicken broth to deglaze the pan.
- Stir in the Rotel tomatoes, pasta, and salt, and bring to a simmer.
- Cook uncovered, stirring often, until the pasta is al dente.
- Stir in BBQ sauce, cooked chicken, and bacon, and heat through.
- Sprinkle cheese on top, cover, and let rest until melted.
- Garnish with chives or green onions and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
634
Total fat
21g
Total carbohydrates
76g
Total protein
35g
Sodium
1568mg
Cholesterol
80mg
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