Tuesday, April 10, 2012

BBQ Chicken and Bacon Pasta

Last week, we tried a yummy new dish from Mel's Kitchen Cafe called BBQ Chicken Pasta. I jazzed it up a bit with bacon, and halved all the ingredients so that the recipe would work for me and my man, and the result was a delicious, cheesy filling dinner! 


This one is definitely a keeper!


BBQ Chicken and Bacon Pasta- slightly adapted from Mel's Kitchen Cafe


  • 1 boneless skinless chicken breast, cut into bite-sized pieces
  • 2 slices bacon, chopped small
  • 1/2 yellow onion, diced (you could use red onion like Mel did, but my man doesn't care for those so we stuck with what we had on hand)
  • 1 1/2 c. water
  • a heaping 1 c. of chicken broth
  • 1/4 tsp. salt
  • 6 ounces penne pasta
  • 1/3 c. of your favorite barbecue sauce
  • 2 TBSP + 2 tsp sour cream
  • 1/4 c. shredded mozzarella cheese
  • 1/4 c. shredded sharp cheddar cheese

Start by cooking your bacon in a skillet. Once cooked, set aside and reserve a little of the bacon grease. Add your chopped chicken and your onion to the grease and cook until chicken is done. Remove from skillet. 

{I didn't get a photo of this stage, but you can use your imagination. Bacon, onion, chicken...yummmm!!!}

In the same skillet, add water, chicken broth, penne and salt.

Let this come to a boil, then reduce to simmer for about 12 minutes (or until most of the liquid is almost absorbed, or "syrupy")

Meanwhile, stir together your barbecue sauce and sour cream. 

Add this to your pasta, along with the chicken and bacon. Add in cheeses, and stir. Cook until heated through. 

Enjoy!!




3 comments:

  1. Sounds delicious. Glad to see the substitution for red onion - I'm not a fan either. Sounds like bacon was a great addition!

    ReplyDelete
    Replies
    1. Thanks Chels! You and Corey would love this one! :)

      Delete
  2. I think I pinned this one the other day. It sounds good and I actually think I put it on the menu for this month:)

    ReplyDelete

We love hearing from our readers. Thanks for stopping by to leave us a comment!
All the best,

Rachel