One-Pot Barbecue Chicken Pasta
This easy One-Pot Barbecue Chicken Pasta is saucy, tangy, lightened up comfort food for the whole family!
Ingredients
- 3 slices center cut bacon, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 ½ lbs uncooked boneless, skinless chicken breasts, cut into small bite-size chunks
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 ½ cups low sodium chicken broth
- ½ cup skim milk
- 14.5 oz can petite diced tomatoes
- ¼ teaspoon crushed red pepper flakes
- 12 oz uncooked whole wheat pasta, I used Barilla whole grain rotini
- 5 tablespoons barbecue sauce, (I use Stubbs original)
- 4 oz 50% reduced fat sharp cheddar, shredded (I use Cabot)
Instructions
- Place the chopped bacon into a 5 QT Dutch oven or a large pot and bring over medium heat. Cook, stirring occasionally, until crisp. Using a slotted spoon, transfer the bacon pieces to a stack of paper towels to drain. Discard the bacon grease and wipe out the bottom of the pot.
- In a small dish, stir together the salt, pepper, garlic powder, and paprika. Sprinkle this seasoning mix over the chicken chunks and stir to evenly coat the chicken with the spices.
- Drizzle the olive oil into the pot and bring to med-high heat. Add the chicken pieces and cook, stirring occasionally, until the chicken is cooked through and a bit browned. Remove the chicken to a side dish and cover with aluminum foil until needed.
- Reduce the heat to medium and add the onions to the pot. Cook for 3-4 minutes until the onions are softened and then add the minced garlic. Stir and cook for another 30-60 seconds until fragrant.
- Add the broth, milk, diced tomatoes, and crushed red pepper flakes and pasta. Increase the heat and stir to release any brown bits from the bottom of the pot. Bring the mixture to a boil and then cover the pot and reduce the heat to med-low. Simmer covered, uncovering to stir occasionally, for 12-14 minutes until the pasta is cooked through.
- Uncover the pot and stir in the cooked chicken pieces, barbecue sauce, shredded cheddar cheese, and bacon pieces. Continue to heat on low for another 1-2 minutes until the cheese is melted into the sauce and the entire dish is heated through.
Notes
WW Points: 8 per (1 ½ cup) serving (Points calculated using the recipe builder on weightwatchers.com)
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Nutrition Information per (1 ½ cup) serving:
442 calories, 49 g carbs, 7 g sugars, 10 g fat, 3 g saturated fat, 42 g protein, 8 g fiber, 661 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
11 per (1 ½ cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Adapted from Damn Delicious, The Country Cook, and The Recipe Rebel
442 calories, 49 g carbs, 7 g sugars, 10 g fat, 3 g saturated fat, 42 g protein, 8 g fiber, 661 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
11 per (1 ½ cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Adapted from Damn Delicious, The Country Cook, and The Recipe Rebel