BBQ Chicken Pasta

As soon as I saw this recipe I knew both Matt and I would love it!  When I first told Matt about it, he thought it sounded "weird", and yes it definitely does sound like an odd combination.  But after one bite, we were both sold.  This is now one of our new favorite pasta dishes. 

On top of being just plain delicious, this dish is also healthy-it's under 400 calories per serving and high in fiber and protein.  Plus it is ready in almost no time at all.  I really liked the idea of using Greek yogurt as the cream and I plan to experiment more with that in the future.

BBQ Chicken Pasta

1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 cups low-sodium chicken broth
12 ounces penne pasta
A pinch of kosher salt
1/2 cup barbecue sauce
1/3 cup 2% plain Greek yogurt
1/3 cup 2% mozzarella cheese, shredded
1/3 cup 2% sharp cheddar cheese, shredded

Heat the olive oil in a large nonstick skillet medium heat. When hot, add the chicken and onions.  Saute, stirring occasionally, until the chicken is browned and fully cooked. Remove the chicken and onions to a plate and set aside.

In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost completely absorbed, and the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and yogurt. Once combined, add in the reserved chicken and onions.  Stir to combine, then add the shredded cheese. Stir well once again and cook until everything is heated through.

Serve immediately and garnish with additional red or green onions and shredded cheese.


Yield: 6 servings

Source: Prevention RD