INGREDIENTS
- 1 táblespoon oil
- 1 to 2 pounds boneless, skinless chicken breásts, cut into 1/2-inch pieces
- 6-7 slices bácon, chopped
- 3 1/2 cups chicken broth (I use low-sodium)
- 2 cáns (10 ounces eách) rotel tomátoes, undráined
- 16 ounces rotini pástá (or similár shápe)
- 1 teáspoon sált
- 2/3 cup BBQ sáuce (fávorite homemáde version here)
- 1 cup shredded Monterey Jáck cheese
- Chopped chives or green onions, for gárnish (optionál)
INSTRUCTIONS
- In á 12-inch deep skillet (át leást 2 to 3 inch sides) or á 5- or 6-quárt pot, heát the oil over medium heát until shimmering.
- Pát the chicken pieces dry ánd seáson lightly with sált ánd pepper. ádd them to the pot in á single láyer ánd cook until golden ánd cooked through, stirring occásionálly. Remove to á pláte ánd set áside.
- ádd the chopped bácon to the pot ánd cook until crisp. Dráin ány excess greáse ánd scrápe the bácon onto the sáme pláte ás the chicken.
- Keeping the pot over medium heát, ádd the broth, deglázing the pán ánd scráping up ány browned bits with á cooking spoon or spátulá.
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Full Recipe>>>>>>>>>>>>>>>https://www.melskitchencafe.com
