here. A few things to note:
IF YOU DON'T LIKE ONIONS: This recipe seems very versatile. If you sauteed the chicken with red or green peppers and a bit of garlic it would be just as good I believe.
IF YOU RUN INTO THE SAME PROBLEM THAT I DID: I brought the liquids to a boil and turned it down to low for 15 minutes to simmer and it wasn't even close to being "thick and syrupy." I wonder if you are supposed to leave it boiling. To fix this problem I turned it back to hi and dumped out most of the remaining liquid. I let it boil until it reached the point it says.
SKILLET BBQ CHICKEN PASTA
From My Kitchen Cafe
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
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). 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 cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with additional red or green onions and shredded cheese.