I didn't always love BBQ sauce. In fact I used to be pretty neutral on the topic. I enjoyed the occasional piece of BBQ chicken over the summer, but that's where my love ended. Recently I've been on much more of a barbecue kick... I think it started with this recipe for BBQ chicken pizza and followed up with these BBQ chicken enchiladas. I now bring you yet another recipe that stars my love for BBQ sauce. I'd seen recipes similar to this floating around but I never committed to making it. I thought the sauce on the pasta might be too gross or strong, but after constantly seeing different versions of this meal pop up on blog after blog I decided to make my own version. John and I both loved it. The sauce doesn't scream BBQ sauce- in fact it just offers a subtle taste to the dish. Best of all it cooks in one skillet, pasta and all! Can't beat that, can you?
Source: Stephanie Cooks Original, inspired by Prevention RD
1 tsp olive oil
1 bell pepper, cut into strips
1 cup water
2 cups chicken broth
1/2 pound pasta
1 1/2 cups shredded chicken
1/3 cup bbq sauce
1/4 cup light cream
Cheese for sprinkling, optional
1- Heat the oil in the skillet. Add the pepper, saute until soft. Remove from the heat.
2- Bring the water, broth, and pasta to a low boil in the skillet. Cook until most of the liquid is absorbed.
3- Stir in the chicken, bbq sauce, and cream. Heat until warm throughout and the pasta is well coated. Stir the bell pepper back into the skillet.
4- Top with cheese if desired.