I knew it wouldn’t take me long for me to tell Chris what I was making for dinner and for him to get excited, just because I said the word “BBQ.” He’s a man and anything BBQ he’s down for. I probably could make BBQ pancakes and he’d be ok with that(well, I guess I shouldn’t go THAT far!) But I should try it sometime just to see his reaction.
This was a great dish. Kiley loved it also. It’s all made in one skillet which is even nicer. I could see this on a menu at a BBQ restaurant. It’s full of flavor and is even just as good the next day as leftovers.
1 tablespoon of EVOO
1 onion, diced
3 cups of water
2 cups low sodium chicken broth
12 ounce pasta(your choice)
1/2 cup BBQ sauce, you could add more depending on if you want more flavor
1/2 cup greek plain yogurt
1/3 cup shredded mozzarella cheese
1/3 cup shredded sharp cheddar cheese
2 boneless chicken breast cut into chunks
- In a large skillet, heat EVOO over medium heat. Add the onion and chicken and cook until chicken is browned and cooked through, about 5-7 minutes. Remove the chicken and onions and place on a separate plate. Keep warm.
- In the same skillet, add the water, chicken broth, pasta and salt. Bring to a boil and simmer for about 15 minutes until pasta is tender. The sauce should be thick. Stir in BBQ sauce and greek yogurt. Once incorporated, add the chicken and onion mixture. Add both the shredded cheese. Stir to combine. Then serve!
Adapated from Prevention RD.