I based this recipe off of cookingclassy.com
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 4-6 servings
Here’s What You Need:
- 2–3 tablespoons vegetable oil
- 1 ½ pounds boneless, skinless chicken breasts
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 14.5-oz. can diced tomatoes
- 2 ½ cups chicken stock
- 3 cups rotini pasta, uncooked
- 1 cup (or more to taste) shredded cheddar cheese
- 1 cup Sweet Baby Ray’s Original Barbecue Sauce* (divided use)
- salt, pepper and garlic powder, to taste
- Heat a couple of tablespoons of vegetable oil in a large pot or large skillet over medium-high heat.
- Season both sides of chicken breasts with salt, pepper and a bit of garlic powder.
- Place chicken breasts into pot and cook for about 3–4 minutes. Then flip over and cook an additional 3–4 minutes. Once you flip the chicken, spread about 2 tablespoons, Sweet Baby Ray’s Barbecue sauce onto each side.
- Cook for an additional 2 minutes. Take cooked chicken out of the pan and set aside.
- Add diced onions to the pot (you may need to add a bit more oil). Season onions with a little salt and pepper.
- While the onions are cooking, chop up the chicken into 1-inch chunks.
- Stir garlic into the pot and cook for just a minute (you don’t want it to burn). Then add in the can of undrained diced tomatoes and chicken stock.
- Stir in uncooked rotini pasta. Add the cooked chicken back in.
- Allow to come to a boil, then cover and turn down the heat to medium and allow to simmer until the pasta has cooked (about 12–15 minutes).
- Lastly, add in ¼ cup (or more, depending on your preference) of Sweet Baby Ray’s. And top with shredded cheddar cheese. Enjoy!
mmm really good. Just a hint of bbq taste to it, not too over powering. I used fire roasted diced tomatoes on accident and it came out amazing!