I’m not usually one of those cook once, eat twice people but I love the concept. It’s smart to cook in bulk if you have the foresight to have an idea for how to get creative with the leftovers. While I am one of those rare people who sometimes gets excited to eat leftovers, most of my family (and other people I know) don’t feel the same. Reinventing them is a clever way to economize and save time.
I made a big batch of bbq chicken the other night, but only half of us wound up eating it. My kids pretty much love everything that involves pasta and cheese, so I thought I’d try to incorporate them all into one dish. Added bonus? It all cooked up in one skillet, with no need to boil the pasta separately.
The only thing I would do differently next time would be to have some extra barbecue sauce to drizzle on top of the finished dish. I actually put a little hot sauce on mine, but that would have been too zippy for the kids. I also think I might include both minced cilantro AND green onion for a burst of color and flavor.
To make this gluten-free I used brown rice rotini. You could use dairy-free cheese on top or omit it, but I think doing the latter would leave the dish a little dry. You might want to add some extra barbecue sauce on top or maybe add some sliced avocado if not using cheese.
BBQ Chicken Pasta Skillet
1 tbs. olive oil
1 medium onion, diced
3 minced cloves garlic
1-2 cups organic chicken broth
14.5 oz. can diced tomatoes, undrained
12 oz. brown rice rotini
2 cups cooked, shredded bbq chicken
salt & pepper, to taste
1 1/2 cups shredded sharp cheddar cheese
minced cilantro (and green onion), for serving
Heat olive oil in a large skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and cook for one minute more.