One-Pan Monterey Chicken Pasta

Name: One-Pan Monterey Chicken Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 12 ounces bowtie pasta, (or other small pasta); 1 (14.5 ounce) can diced tomatoes with green chiles undrained; 2 1/2 cups chicken broth, (I like better than Bouillon base); 2 cups shredded rotisserie chicken; 1/2 cup barbecue sauce; 1 cup shredded Monterey Jack or cheddar cheese; 4 strips bacon, cooked and crumbled; 2 tablespoons sliced green onions

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 6

Cost: $3.78 /serving

Author : Christy Denney

Ingredients

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12 ounces bowtie pasta, (or other small pasta)1 (14.5 ounce) can diced tomatoes with green chiles undrained2 1/2 cups chicken broth, (I like better than Bouillon base)2 cups shredded rotisserie chicken1/2 cup barbecue sauce1 cup shredded Monterey Jack or cheddar cheese4 strips bacon, cooked and crumbled2 tablespoons sliced green onions

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Instructions

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Step 1

In a 12-inch skillet, add the pasta, tomatoes, and chicken broth. Bring mixture to a boil. Cover and reduce to a simmer. Cook pasta for 10-15 minutes, stirring every once in a while to make sure all parts of the pasta are covered and cooking.

Step 2

Once pasta is tender, remove lid, stir in the chicken, and heat for a couple of minutes until heated through and excess liquid is evaporated.

Step 3

Stir in BBQ sauce. Sprinkle with cheese and cover with lid until cheese is melted. Sprinkle with bacon and green onions. Serve immediately!