A simple way to cook chicken without heating up the house. All you need is a side salad to complete this one-pot meal. This recipe was originally shared in a National Catholic Register profile on my work with CatholicMom.com.
Barbecue Chicken Pasta Skillet
Makes 4 generous servings.
- 1 medium onion, peeled and sliced
- 1 tablespoon olive oil
- 2 cups cooked chicken, shredded or diced
- One 15-oz can diced tomatoes, undrained (petite or regular diced, no added seasonings)
- ½ pound spiral or elbow pasta
- 1 cup frozen corn
- 1 tablespoon salt-free barbecue seasoning (it’s easy to make your own)
- 2 cups chicken broth
- ½ cup barbecue sauce
- 1 cup shredded Cheddar-Jack cheese blend or Monterey Jack cheese
Heat olive oil in skillet. Add onion and cook until caramelized. Remove from pan and set aside.
Place the chicken, tomatoes, pasta, corn, and barbecue seasoning in the same skillet. Stir to combine, then pour in 2 cups chicken broth. Cover, bring to a boil, then reduce heat and simmer 15 minutes, stirring every 5 minutes.
Check pasta after 15 minutes; if it’s still firm, cover and simmer 5 more minutes. If the pasta is done but a lot of liquid remains, simmer without the lid until most of the liquid is absorbed.
Top the cooked pasta mixture with the caramelized onions. Drizzle barbecue sauce over onions, then sprinkle cheese on top of the sauce and cover the skillet. Simmer over low heat 5 minutes to melt the cheese.
Note: Adjust quantities of onion, cheese, and barbecue sauce to your family’s liking. I’ve been known to use a large sweet onion in a half portion of this recipe, just because.
Copyright 2020 Barb Szyszkiewicz
Photos copyright 2020 Barb Szyszkiewicz for Cook and Count. All rights reserved.
Cook and Count 