Categories: Chicken, Pasta, Skillet, Vegetarian

Ingredients

• 16 ounces Rigatoni, Mostaccioli or other medium pasta shape — uncooked
• 1 Tbs vegetable oil
• 4 oz chicken breast, boneless, skinless, cut into 1/2-inch cubes
• 1/4 cup green bell pepper, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 clove garlic, pressed
• 1/2 cup spaghetti sauce (your favorite)
• 1/4 cup hickory-smoked barbecue sauce
• 1/2 cup Provolone cheese, grated
• 1/2 cup Mozzarella cheese, grated
• 3 green onions, trimmed and thinly sliced
• 1/4 cup cilantro, chopped

Directions

1. Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and saute, stirring occasionally, until browned on all sides, about 3 minutes. Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Add spaghetti sauce and barbecue sauce and heat just to boiling. Remove from heat.

2. Drain pasta, reserving 1/4 cup of water and return pasta to the pot. Add chicken mixture and cheese to the pot. Stir over low heat until pasta is coated with sauce. Add enough of reserved cooking liquid, if necessary, to make the sauce lightly coat the pasta. Transfer pasta to serving bowls and top with scallions and cilantro.

3. VEGETARIANS: Skip the chicken and add a 15-oz. can of drained white beans.

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