I work full time Mondays to Fridays so most of the cooking I do for my two blogs happen on weekends. With about 7 to 9 recipes cramped in two days, you can just imagine the amount of pots and pans that pile up. Bless G! He handles the mountain of soiled dishes with nary a peep.
And bless easy-peasy dishes like this one-pot barbecue chicken pasta! I just love, love how I get to churn out such a delicious, satisfying meal with only ONE pot to deal with after. When I saw this recipe, I knew before trying it that it was going to be a hit at our dinner table. This dish is loaded with the flavors and textures G and I both adore–>sweet and tangy BBQ sauce, firm-to-bite pasta, moist chicken, gooey cheese, and, of course, bacon crumbles.
I modified the recipe a little by adding chopped bell peppers and substituting fresh tomatoes for the canned and cream cheese for the milk. I also threw in a handful of green onions and crisp bacon crumbles just before serving for an additional pop of color and texture. Oh boy! Was it indeed a hit! In fact, we sat and gobbled down our share with hardly a word between us until our plates were polished clean.
Another fact, G said as he was clearing up the dinner table, “I’ll gladly wash a gazillion pots for a repeat.” How’s that for great food?
- ½ pound (about 6 strips) bacon, diced
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ½ red bell pepper, seeded, cored and chopped
- ½ green bell pepper, seeded, cored and chopped
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- salt and pepper to taste
- 3 Roma tomatoes, chopped
- 4 cups chicken stock or water
- 1 cup Barbecue sauce
- ½ teaspoon red chili pepper flakes
- 1 pound uncooked penne pasta
- 4 ounces cream cheese
- 1 cup shredded Cheddar cheese
- ¼ green onions, ends trimmed and chopped
- bacon crumbles, optional
- In a pot over medium heat, add bacon. Cook, stirring regularly, until it begins to render fat. Add onions, garlic and bell peppers. Cook, stirring regularly, until limp and aromatic.
- Add chicken breast and cook, stirring occasionally, until lightly browned. Season with salt and pepper to taste.
- Add tomatoes and cook, mashing with back of spoon, until softened and release juice. Add chicken stock, barbecue sauce and red pepper flakes. Stir until combined and bring to a boil.
- Add pasta and stir to prevent from sticking together. Lower heat, cover and cook for about 15 minutes or until pasta is cooked but firm to bite. Stir every 5 minutes to prevent pasta from burning and sticking to pan. Add cream cheese and stir until melted and dispersed in sauce. Continue to cook for about 2 to 3 minutes or until most of the liquid is absorbed.
- Sprinkle with cheddar cheese, green onions and if desired, bacon crumbles. Serve hot.