One pot meals has recently ramped up as one of my favorite ways to cook weeknight meal. While dinner is cooking, I can clean up the kitchen. By the time we sit down to eat, all I have to think about is enjoying my dinner and putting the plates into the dishwasher. This pasta dish fit the bill, because this dish has some of my husband’s favorite ingredients. Bacon. Onion. BBQ sauce. Best of all, this dinner comes together in no time flat, because the pasta is cooked in the same pot, at the same time! Did I also mention that it’s delicious?

One pot meals have become one of my favorite ways to prepare dinner, after a long day at work. If I can make a pasta meal, using only one pot, then sign me up! I discovered this recipe, after spending a day in the kitchen baking and canning jam. I realized that dinner time had snuck up on me when my stomach reminded me with a few growls and I’m sure my husband was feeling the same.

I had one uncooked chicken breast, and I wanted to make something that was quick and easy. So, I searched for “chicken and pasta recipe” and I found this recipe. I needed bacon onion, diced tomatoes, garlic, red pepper flakes, rotini pasta, BBQ sauce and cheese. Score! I had all the ingredients.

I keep individually wrapped bacon slices in my freezer for when I need them. I simply cut them, frozen, and then cook up in no time at all.

After removing most of the rendered bacon fat, I cooked the chicken that I had cut up into small chunks.

Add onion, garlic and a little red pepper flakes, and cook until tender.

Here’s the fun part– add uncooked pasta, chicken broth, milk and diced tomatoes (salt and pepper, to taste), cover and bring to a boil. Then reduce heat and simmer for about 15-20 minutes.

Stir in some sharp cheddar cheese and BBQ sauce and give it a good stir.

Ring the dinner bell, and get ready to sit down and enjoy dinner (knowing that you’ve washed all the knives and mess you made while the dinner cooked).

Best of all, watch your husband smile while he gets a taste of BBQ chicken and bacon. It doesn’t get any better than that!

TASTING NOTES: I was a bit skeptical about putting BBQ sauce together with pasta. I can assure you, that this combination works really well. The red pepper flakes gives this pasta a bit of a heat kick, so adjust accordingly to your level of spice that you like– or leave it out altogether. Next time, I’ll use two chicken breasts and remove the lid for the last 5 minutes, to reduce the liquid. This pasta makes a LOT, and nowadays I am only cooking for two. This dish fed us for two additional meals, and we both noticed that the bacon flavor really came through when reheated. This is very simple cooking, folks, but a “go to” recipe that I think my husband will appreciate. Judging by his second helpings, this is definitely a keeper!

Another favorite One Pot Pasta meal is this Linguine,with fresh tomatoes and basil dinner. So easy and good!

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One Pot Meal: Skillet Barbecue Chicken and Bacon Pasta

One pot meals have recently ramped up as one of my favorite ways to cook weeknight meal. While dinner is cooking, I can clean up the kitchen. By the time we sit down to eat, all I have to think about is enjoying my dinner and putting the plates into the dishwasher. This pasta dish fit the bill, because this dish has some of my husband's favorite ingredients. Bacon. Onion. BBQ sauce. Best of all, this dinner comes together in no time flat, because the pasta is cooked in the same pot, at the same time! Did I also mention that it's delicious?

Servings:

Author: Debby – www.AFeastfortheEyes.net

Ingredients

4 slices bacon diced
2 chicken breasts boneless, skinless, cut into 1-inch chunks
2 cloves garlic minced
1 onion diced
2 cups chicken broth
1 14.5-ounce can diced tomatoes
1/2 cup milk
1/4 teaspoon crushed red pepper flakes or more, to taste
3 cups rotini pasta
Kosher salt and freshly ground black pepper to taste
1/4 cup barbecue sauce or more, to taste
1 cup cheddar cheese shredded

Instructions

Heat a large stockpot or Dutch oven over medium high heat.
Add bacon and cook until brown and crispy, about 6 to 8 minutes; drain excess fat, reserving 1 tablespoon.
Stir in chicken and cook until golden, about 2 to 3 minutes.
Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3 to 4 minutes.
Stir in chicken broth, tomatoes, milk, red pepper flakes, pasta, salt and pepper, to taste.
Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13 to 16 minutes*.
Stir in barbecue sauce and cheese until heated through, about 1 to 2 minutes.
Serve immediately. (leftovers reheat well)
*Cooking time will vary. Check the pasta before adding in the BBQ sauce and cheese. Also, removing the lid for the last few minutes, might help to reduce the amount of liquid left behind.