Preparation Time: 15 minutes
Cook Time: 15 minutes
Cut: Boneless chicken
2 cups (500 ml) cooked shredded chicken
2 1/2 cups (625 ml) dry fusili pasta
2 cups (500 ml) chicken broth
10 oz (283 g) can diced tomatoes with green chilies
1/3 cup (80 ml) BBQ sauce
1 cup (250 ml) shredded Monterey Jack cheese (or other favourite cheese)
4 slices cooked bacon, crumbled or minced
2 green onions, chopped
Add dry pasta, undrained canned tomatoes and chicken broth to large skillet, stir to combine. Place cooked chicken on top.
Bring to a boil, stir, reduce heat and cover skillet with tight fitting lid. Simmer for approximately 15 minutes, stirring every 5 minutes.
Cook bacon until crisp, drain excess fat, crumble or mince
Once pasta is cooked to tender (and most of the liquid is absorbed), drizzle BBQ sauce over pasta, sprinkle with shredded cheese, crumbled bacon, and green onions.
Serve, once cheese has melted.
This one-pan pasta pairs nicely with raw veggies or a green salad.
Recipe by: Ms. Lori Anne Lewis
Grand prize winning recipe in our 2019 #LoveMBChicken Recipe Share Contest!