Skillet BBQ Chicken Pasta

Originally adapted from Mel’s Kitchen Cafe and My Kitchen Cafe

I found it at Prevention RD, even the kids liked it and I promise that BBQ sauce and pasta does not taste as odd as it sounds.


1 Tbsp extra-virgin olive oil
1 lb boneless skinless chicken breasts, cut into bite-size chunks
1 onion, diced
3 cups water
2 cups low-sodium chicken broth
12 oz whole wheat penne pasta
1/2 cup barbecue sauce
1/3 cup 2% plain Greek yogurt
1/3 cup 2% mozzarella cheese, shredded
1/3 cup 2% sharp cheddar cheese, shredded

In a large 12-inch nonstick skillet heat the olive oil over medium heat. When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.

In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and Greek yogurt. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.

Serve immediately and garnish with additional red or green onions and shredded cheese. Yield: 6 servings.

Nutrition Information (per serving): 383 calories; 7.5 g. fat; 45 mg. cholesterol; 343 mg. sodium; 57 g. carbohydrate; 6.5 g. fiber; 29.5 g. protein