Bacon Barbecue Chicken and Pasta Skillet
2 cups shredded chicken (can use a rotisserie chicken or canned chicken)
1 10 oz. can Rotel (or 1 14 oz. can diced tomatoes and 1 can diced green chiles)
1/2 lb. pasta (such as rotini or shells)
2 cups chicken broth
about 1/3 cup BBQ sauce
1 cup shredded Monterrey Jack cheese
3-6 slices bacon
2 green onions, chopped
Place chicken, tomatoes, green chiles, and pasta in a large skillet. Pour in chicken broth. Place a lid on the skillet and bring to a boil, then simmer for 15 minutes or until the pasta is tender and the liquid is absorbed. If there is extra liquid once the pasta is cooked, let simmer without the lid for a few minutes.
While the pasta is simmering, cook the bacon until crispy, then crumble it into small pieces. Mix the bacon into the pasta mixture.
Drizzle BBQ sauce over the top, then top with shredded cheese and green onions. Do not mix after adding the BBQ sauce because the BBQ sauce will overpower the other flavors.
Notes: If you use plain chicken or canned chicken you may want to add some spices such as Italian, fajita, or taco seasoning. Rotisserie chickens already have spices.
This recipe has a very unique blend of flavors, but we enjoyed it and it was fun to have something different!