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.
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
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.
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.
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