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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Wednesday, June 15, 2011

Barbecue Chicken and Penne Skillet

If you are in the "small family" position like we are then you probably also frequently have leftovers. Sometimes we do things in completely but a lot of times the meals that I make are just big enough that we have quite a bit to eat for subsequent days. After doing the Throw And Go BBQ Chicken last night we had a lot of chicken leftover and, although it is delicious as leftovers, I saw this recipe in my arsenal and wanted to try it out. I think my favorite part about this rollover recipe is that it is so different from the original. We had BBQ Chicken sandwiches, green beans and mashed potatoes for dinner last night. Tonight we had heaping bowls of this spicy and flavorful pasta with toasted garlic rolls. Yummy!

This recipe comes together so quickly and easily. It is almost a one skillet meal. In the time it takes for your noodles to boil the whole thing will be done. As I said before, it is richly flavorful and spicy. If you are not an avid onion lover I would suggest cutting back on the amount in the beginning because after adding the Rotel and the green onions on top this is quite an "onion-y" dish. Which, of course, we love! I had everything on hand except for the roasted red peppers. They can be quite pricey so I just left them out and didn't feel like the dish was lacking in anything.

This picture and recipe are courtesy of Real Mom Kitchen and can be found here.

Barbecue Chicken and Penne Skillet
From Real Mom Kitchen

·         1 package (16 ounces) penne pasta
·         3/4 cup chopped onion
·         1 tablespoon butter
·         1 tablespoon olive oil
·         2 garlic cloves, minced
·         1 container (18 ounces) refrigerated fully cooked barbecued shredded chicken or 3 cups leftover shredded bbq chicken
·         1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained (like Rotel)
·         1/2 cup diced roasted red pepper (optional)
·         1/2 cup beef broth
·         1 teaspoon ground cumin
·         pepper to taste
·         1/4 teaspoon salt
·         1-1/4 cups shredded cheddar cheese
·         3 chopped green onions

1.      Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in butter and oil until tender. Add garlic; saute 1 minute. Stir in the pork, tomatoes, roasted red pepper, broth, cumin, pepper and salt; heat through.
2.      Drain pasta. Add pasta and cheese to chicken mixture. Sprinkle with green onions. Serves 6-8

 Recipe adapted from Simple and Delicious April/May 2011 issue.

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