Skillet Monterey Chicken
With shredded chicken, smokey BBQ sauce, crispy bacon and Monterey jack cheese, this SKILLET MONTEREY CHICKEN makes for a delicious and simple one-pan meal that everyone will love.
Servings: 5
Calories: 375kcal
Ingredients
- 2 cups chicken shredded pre-cooked
- 1 284 ml can ROTEL diced tomatoes with green chiles
- 250 grams Rotini pasta dry
- 2 cups chicken broth
- 1/3 cup BBQ sauce
- 1 cup shredded Monterey Jack cheese
- 3 slices bacon cooked and crumbled
- 2 green onions diced
Instructions
- 1. Place the pasta, chicken, and ROTEL tomatoes (not drained) into a large skillet.
- 2. Add the chicken broth and stir to combine.
- 3. Cover the skillet with a lid and cook on high until it comes to a boil. Once boiling, reduce the heat and simmer for 15 minutes, stirring about every 5 minutes.
- 4. When the pasta is al dente and most of the liquid absorbed, drizzle the BBQ sauce over top of the skillet. Scatter the shredded cheese on top and place the lid back on the skillet.
- 5. Turn to low heat and allow the skillet to sit for about five minutes to allow the cheese to melt.
- 6. Top with the crumbled bacon and green onions, and enjoy!
Notes
- for a less spicy dish, use a can of regular diced tomatoes instead of ROTEL
- If you don't have precooked chicken or bacon at the ready, allow for extra time to cook these beforehand.
Nutrition
Serving: 1g | Calories: 375kcal | Carbohydrates: 29g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 1414mg | Fiber: 1g | Sugar: 7g