Recipe: One-Pot Barbecue Chicken Pasta

Ingredients

3 slices center cut bacon, chopped
1 ½ lbs uncooked boneless, skinless chicken breasts, cut into small bite-size chunks
1 medium onion, chopped
2 cloves garlic, minced
2 ½ cups low sodium chicken broth
½ cup skim milk
14.5 oz can petite diced tomatoes
12 oz uncooked whole wheat pasta (e.g., Barilla whole grain rotini)
5 tablespoons barbecue sauce
4 oz 50% reduced fat sharp cheddar, shredded

Cook the chopped bacon in a Dutch oven over medium heat until crisp, then drain and discard the grease.
Season the chicken chunks with salt, pepper, garlic powder, and paprika.
In the same pot, heat olive oil and cook the seasoned chicken until browned and cooked through, then set aside.
Sauté the onions in the pot until softened, then add minced garlic and cook until fragrant.
Stir in chicken broth, skim milk, diced tomatoes, crushed red pepper flakes, and pasta; bring to a boil.
Cover and reduce heat, simmering until the pasta is cooked through, stirring occasionally.
Uncover and mix in the cooked chicken, barbecue sauce, shredded cheddar, and bacon; heat until cheese is melted.

Servings

Calories

442

Total fat

10g

Total carbohydrates

49g

Total protein

42g

Sodium

661mg

Cholesterol

0mg