BBQ Chicken Pasta

Did you remember my smokey kielbasa pasta I made a few months ago? It was a one-dish-wonder and it had me thinking about variations. I was thinking about making it with a Mexican slant, or Italian, or BBQ. I thought BBQ was perfect to bridge the New England gap of a chilly night while being almost spring.
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Ingredients:

2 chicken breasts, chopped
1 pound box short pasta
1 cup milk
1 cups chicken broth
1, 16-oz can crushed tomatoes
1 clove garlic, chopped
1 1/2 cup BBQ sauce
2 tbs liquid smoke
2 cups red and green peppers
2 cups fresh spinach
1 cup shredded cheddar cheese

Directions:

In a large pan (with sides) saute chicken until almost cooked through (it will keep cooking).
Add tomatoes, chicken broth, milk, garlic, and 1 cup of BBQ sauce to a medium boil in the pan with the chicken.
Once boiling, add pasta, and peppers stirring and covering for about 8 minutes.
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Pasta will still be a bit firm. Turn to low and add spinach and cover again for 3-5 more minutes. The liquid will have reduced and the pasta will finish cooking.
Drizzle remaining BBQ sauce over the top and sprinkle with cheese before serving.
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I like how easy it is. There’s a great sweet and smokey flavor and it is a great alternative to a traditional tomato based pasta. It would be good without the chicken too. We just can’t get enough of the Campanelle pasta. #winning

Sausage Puff Roll Up

These were pretty addictive. I made them for dinner thinking they’d reheat well too but it got me thinking they’d be a good brunch addition! These Sausage Roll Ups use only a few ingredients and are quick to whip up while tossing salad together.
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Ingredients:

1 sheet of puff pastry (or crescent rolls)
3 sausage links, casing removed
1 tsp fresh thyme
salt & pepper
1 tsp garlic, chopped
2 tbs heavy cream
1 cup shredded mozzarella

Directions:

Defrost puff pastry to room temperature.
Saute sausage, thyme, salt & pepper, and garlic in a hot pan over medium heat. Add heavy cream when mostly cooked through.
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Preheat oven to 375 degrees.
Lay out puff pastry sheet, top with sausage and cheese. Roll up into 1 long roll.
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Cut into 3/4 inch slices. Reform if the slices if they get a bit squished. Lay them on the cut side up in a greased baking pan.
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Bake 25 minutes until golden brown and puffed.
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I served it with salad and it was perfect. I appreciated how few ingredients it took. I knew it would be hefty so I used pretty minimal cheese. I had a few mozzarella string cheese laying around so they became my cheese addition (in case you were confusing my cheese disks for hearts of palm or something).
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