Monterrey Chicken Skillet
- 2 c shredded chicken (pre-cooked)
- 225 g pasta (fusili)
- 15 oz canned chopped tomatoes (undrained)
- 2 diced green chilis (to taste, or a can of Rotel)
- 1 t salt
- 1 t freshly ground black pepper
- 2 c chicken broth
- 1/3 c barbecue sauce
- 1 c shredded Monterey jack cheese
- 1/4 c bacon bits (home cooked from bacon)
- 2 sliced green onions
1. Place the chicken, pasta, tomatoes, chilis, salt, and pepper in a large skillet. Add broth and stir to combine.
Cover the skillet with a tight fitting lid, turn the heat on to high, and let it come to a boil.
Once it reaches a boil, reduce the heat to low and let it simmer for 15 minutes, giving it a quick stir every 5 minutes or so.
2. After simmering for 15 minutes, the pasta should be tender and most of the liquid absorbed.
If the pasta is still firm, let the skillet simmer for 5 more minutes.
If the pasta is tender, but there is still a lot of liquid in the skillet, let it simmer without a lid for 5 more minutes.
3. Once the pasta is cooked and most of the liquid is absorbed, drizzle the BBQ sauce over top.
Sprinkle the shredded cheese over the BBQ sauce and cover the skillet with the lid. Leave the heat set on low and let the skillet sit for five minutes to melt the cheese.
Once the cheese is melted, top with the crumbled bacon and sliced green onions, then serve.
SJ Note 6 June 2016: Tasty! Used smoked chicken - definitely a good call. Used a blend of mozzerella and Red Leicester. Even the proportion of pasta was decent, which was a surprise. Keeper.