I've always loved one-skillet meals, but now that our dishwasher has broken and the warranty period is expired, I especially love only having to mess up one pan for dinner. This dish was quick, easy and full of flavor. We loved it with the fresh cilantro and white sharp cheddar cheese over the top, but parsley or green onions would be great as well.
Source: Tried and True Yummy Recipes and Mel's Kitchen Cafe.
The ingredients:
(not pictured: penne pasta)
1 Tbs. olive oil
2 chicken breasts cut into bite-size chunks
1 red onion, diced
3 cups water
2-1/2 cups chicken broth
1/2 tsp. salt
1 box (12-13-ounces) penne pasta
3/4 cup favorite BBQ sauce
1/3 cup low-fat sour cream
1/2 cup mozzarella cheese
1 cup sharp cheddar cheese, divided
1/2 bunch cilantro or green onions, chopped
Directions: In a large skillet or pot, heat the olive oil over medium heat. When hot add the chicken and cook until no longer pink. Add the onions and cook till tender. Remove the chicken and onions to a plate. In the same skillet add the water, broth, pasta, 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 and syrupy. Stir in the bbq sauce,and sour cream. Once mixed, add in the chicken and onion mixture, and 1/2 cup of shredded mozzarella and 1/2 cup sharp cheddar cheese. Stir to combine and cook until everything is heated through. Top with remaining sharp cheddar cheese and chopped cilantro or green onions. Enjoy!
Source: Tried and True Yummy Recipes and Mel's Kitchen Cafe.
Click here for printable recipe.
The ingredients:
(not pictured: penne pasta)
1 Tbs. olive oil
2 chicken breasts cut into bite-size chunks
1 red onion, diced
3 cups water
2-1/2 cups chicken broth
1/2 tsp. salt
1 box (12-13-ounces) penne pasta
3/4 cup favorite BBQ sauce
1/3 cup low-fat sour cream
1/2 cup mozzarella cheese
1 cup sharp cheddar cheese, divided
1/2 bunch cilantro or green onions, chopped
Directions: In a large skillet or pot, heat the olive oil over medium heat. When hot add the chicken and cook until no longer pink. Add the onions and cook till tender. Remove the chicken and onions to a plate. In the same skillet add the water, broth, pasta, 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 and syrupy. Stir in the bbq sauce,and sour cream. Once mixed, add in the chicken and onion mixture, and 1/2 cup of shredded mozzarella and 1/2 cup sharp cheddar cheese. Stir to combine and cook until everything is heated through. Top with remaining sharp cheddar cheese and chopped cilantro or green onions. Enjoy!
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