Barbecue Chicken and Penne Skillet


I really enjoyed the bbq pulled pork nachos that I shared a little bit ago. So I was excited to try another recipe that incorporated bbq meat.  This time I went for chicken, but you could totally do this with beef or pork if you prefer.  Now you can buy bbq meat from the store which is what I did or it is also a great way to reuse leftovers. This dish was tasty and simple to put together.

Barbecue Pork and Penne Skillet

  • 1 package (16 ounces) penne pasta
  • 3/4 cup chopped onion
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 container (18 ounces) refrigerated fully cooked barbecued shredded chicken or 3 cups leftover shredded bbq chicken
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained (like Rotel)
  • 1/2 cup diced roasted red pepper
  • 1/2 cup beef broth
  • 1 teaspoon ground cumin
  • pepper to taste
  • 1/4 teaspoon salt
  • 1-1/4 cups shredded cheddar cheese
  • 3 chopped green onions
  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in butter and oil until tender. Add garlic; saute 1 minute. Stir in the pork, tomatoes, roasted red pepper, broth, cumin, pepper and salt; heat through.
  2. Drain pasta. Add pasta and cheese to pork mixture. Sprinkle with green onions. Serves 6-8

Recipe adapted from Simple and Delicious April/May 2011 issue.

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