Wednesday, March 14, 2012
This isn't one of them. Literally, one pot = one pot. Even the pasta!
Since we handwash all our pots/pans, one pot is a big plus in our house.
We like big flavor (esp Jason) so I tasted and added BBQ sauce and sour cream until the flavor was our preference. So, be sure and have more on hand and do a taste test near the end.
This is a great, family friendly weeknight meal. Definitely a keeper!
Skillet BBQ Chicken Pasta
1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
1 cup barbecue sauce
1/3 cup sour cream or Greek yogurt
1 cup shredded sharp cheddar cheese
In a large 12-inch nonstick skillet heat the olive oil over medium heat. 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. *Note: I ended up with tons of extra liquid even with the pasta cooked so I removed the excess and set it aside in case it needed thinned out later.
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.
Taste and season with salt and pepper, if needed. Garnish with green onions and more shredded cheese.
Source: A Taste of Home Cooking
Posted by Aimee ~ See Aimee Cook at 8:01 PM