Post by Kathy on Mar 9, 2019 19:31:28 GMT
BBQ Chicken Pasta Skillet
This recipe comes from a Kroger/Private Selection magazine that I got in the mail and the Private Selection Brand BBQ Sauce was Delicious! It called for the Texas Inspired BBQ Sauce and we loved it! It was slightly peppery and bold all at the same time! We plan to buy it more often!
I buy the elbow macaroni noodles with ridges in them and they hold onto the sauce better! I had them on hand and used them in place of the Rotini that the recipe called for! We loved corn in this recipe! And the BBQ Chicken was good enough to write home about! Everything together turned into a delicious dinner! Very hearty and filling!
2 tablespoons olive oil
1 small yellow onion, diced
2 medium jalapeños, diced, seeds removed
2 cloves garlic, minced
Salt and pepper, to taste
1 can (14 ounces) diced tomatoes
2 cups frozen corn
1½ cups Private Selection™ Italian Rotini, I used ridged elbow macaroni
2½ cups chicken broth
2 cups pulled roasted chicken (safe internal temp. 165°F)
1 cup Private Selection™ Texas Inspired BBQ Sauce
1 cup grated cheddar cheese
½ cup cilantro, chopped
½ cup green onion, chopped
1 avocado, sliced
Heat olive oil in a skillet over medium heat. Add onion and jalapeños. Sauté 5–8 minutes or until translucent. Add garlic and cook 1 minute longer. Season with salt and pepper.
Add tomatoes and corn. Simmer on low for 10 minutes, stirring occasionally. Add pasta, chicken broth and barbecue sauce. Bring to a boil and cook uncovered for 15 minutes, stirring occasionally.
Garnish with cheese, cilantro, green onion and avocado.
Serve immediately, refrigerating any leftovers.
