Barbecued Chicken Pasta
Source of Recipe
St Louis Post Dispatch 2/18/02
Recipe Introduction
Recipe from "Dierbergs Everybody Cooks Interactive Cookbook on CD" (2001).218
List of Ingredients
8 ounces rigatoni, mostaccioli or other medium pasta
1 tablespoon vegetable oil
2 boneless, skinless chicken breast halves, cut into 1/2-inch cubes
1/2 cup thinly sliced green bell pepper
1/2 cup thinly slivered red onion
1 clove garlic, minced
1/2 cup tomato sauce
1/4 cup hickory-smoked barbecue sauce
4 ounces provolone cheese, grated (1 cup)
3 green onions, thinly sliced
Fresh cilantro leaves, for optional garnish
Recipe
Cook pasta according to package directions.
Meanwhile, in large skillet over medium-high heat, heat oil. Add chicken. Cook, stirring occasionally, until no longer pink, about 3 minutes. Add bell pepper, onion and garlic. Cook and stir about 1 minute. Add tomato sauce and barbecue sauce. Heat just to boiling; remove from heat.
Drain pasta, reserving 1/4 cup of water. Return pasta to pot. Add chicken mixture. Stir over low heat until pasta is coated with sauce. If necessary, add enough of reserved cooking liquid so that sauce lightly coats pasta. Remove from heat; toss in cheese. Place in serving bowl; top with green onion and cilantro.
Yield: 4 servings.
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