CHEESY BARBECUE CHICKEN RIGATONI
2 teaspoons olive oil
1 1/2 cups shredded cooked chicken
6 slices bacon, crisply cooked and crumbled
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1/2 cup diced red onion
2 cloves garlic, finely chopped
3 cups uncooked rigatoni pasta (9 ounces)
2 3/4 cups chicken broth
1/2 cup barbecue sauce
1 cup grated Cheddar cheese
1/4 cup chopped fresh cilantro
1 Heat oil in deep 10- to 12-inch skillet over medium heat.
2 Cook chicken, bacon, 1/4 cup of the onion and the garlic in oil 2 minutes, stirring occasionally.
3 Add pasta and chicken broth; heat to boiling. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender.
4 Stir in 1/4 cup of the barbecue sauce and the cheese. Continue cooking 1 minute to melt cheese.
5 Serve topped with remaining 1/4 cup onion, 1/4 cup barbecue sauce drizzled over top, and cilantro. Makes 4 servings.
Note: It may not seem like there is enough liquid in the skillet to boil the pasta, but keeping the pot covered will help the pasta cook. Remaining liquid in skillet will thicken to create a sauce once cheese and barbecue sauce are added.