Don't tell SP, but since the recipe calls for only 12 ounces of penne I took this opportunity to try the Dreamfields pasta one of their reps sent me awhile back. I was really impressed. We weren't fans of the whole wheat spaghetti we tried a few months ago but this penne was great for being low carb. I wouldn't be sad if they wanted to send me more samples. Wink, wink.
Anyway, this was an easy meal to get on the table but I was a little underwhelmed. I had hoped the flavors of the BBQ sauce would be more pronounced. And despite using a nice, sharp cheddar cheese that flavor seemed to be masked by the mozzarella. I've made some changes to the recipe below. I'll definitely try it again because you can't beat the convenience of a one-pot meal.
Skillet BBQ Chicken Pasta
Slightly Modified from Mel's Kitchen Cafe, As Seen on Prevention RD
1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red 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
1/2 cup shredded pepperjack cheese
1/2 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. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheeses. Stir to combine and cook until everything is heated through.
Taste and season with salt and pepper, if needed. Garnish with additional red or green onions and more shredded cheese.
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