Ingredients
- 12 ounces bowtie pasta, (or other small pasta)
- 1 (14.5 ounce) can diced tomatoes with green chiles undrained
- 2 1/2 cups chicken broth, (I like better than Bouillon base)
- 2 cups shredded rotisserie chicken
- 1/2 cup barbecue sauce
- 1 cup shredded Monterey Jack or cheddar cheese
- 4 strips bacon, cooked and crumbled
- 2 tablespoons sliced green onions
Instructions
- In a 12-inch skillet, add the pasta, tomatoes, and chicken broth. Bring mixture to a boil. Cover and reduce to a simmer. Cook pasta for 10-15 minutes, stirring every once in a while to make sure all parts of the pasta are covered and cooking.
- Once pasta is tender, remove lid, stir in the chicken, and heat for a couple of minutes until heated through and excess liquid is evaporated.
- Stir in BBQ sauce. Sprinkle with cheese and cover with lid until cheese is melted. Sprinkle with bacon and green onions. Serve immediately!
Serving: 1/6 of the recipe, Calories: 394kcal, Protein: 21g, Fat: 11g