- 1 Tbs extra-virgin olive oil
- 2 boneless, skinless chicken breasts, cut into bite-size chunks
- 1 red onion, diced
- 3 cups water
- 2 1/2 cups chicken broth
- 1/2 tsp salt
- 12 oz penne pasta
- 2/3 cup barbecue sauce
- 1/3 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
DIRECTIONS:
- In a large 12-inch nonstick skillet, heat olive oil over medium heat. (you could also use a large pot if you don't have a skillet of this size)
- Once hot, add the chicken & onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove chicken and onions onto a plate and set aside.
- In the same skillet, add water, chicken brother, penne and salt. Bring to a boil and simmer for 12-15 minutes, until the liquid is almost absorbed, the pasta is tender, and the mixture is thick & syrupy.
- Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions, and shredded cheese. Stir to combine and cook until everything is heated through.
- Serve immediately and garnish with additional red or green onions and shredded cheese.
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