Barbequed chicken, pasta, and a smoky creamy cheese sauce, what's not to like about that? This is a great answer to the question, "What in the world can I do with all this leftover barbequed/grilled chicken?!".
I whipped this up with some simple smoke-grilled chicken breasts, but I think smoked chicken would be better. Shoot, you could even do this with one of those grocery store rotisserie chickens.
As always, click an image to see the larger version.
1/2 lb Fettucine
3 Grilled boneless/skinless chicken breasts, sliced in 1/4" slices
1 can (14.5 oz) Diced tomatoes with onion and green pepper
1 jar (15 oz) Classico Four Cheese Alfredo sauce
1/4 cup BBQ sauce
1/4 cup Water
2 tsp Hot sauce
1 tsp Smoked paprika
1/2 tsp Black pepper, ground fresh
Cook the pasta according to the package directions while you prepare the sauce.
Heat a large pan over medium-high heat and add the can of tomato/onion/pepper. Saute until about half of the liquid has reduced, then add the chicken. Continue sauteing until almost all of the liquid has evaporated.
Reduce the heat to medium and add all of the remaining ingredients, except the pasta. Cook this for about five minutes, stirring occasionally. Be careful to not let the sauce scorch. If that starts to happen, reduce the heat.
Add the drained pasta to the pan and toss well for several minutes. You want the sauce to nicely coat the pasta without becoming too dry. If it starts to get too dry, just add a splash or two of milk.
How's that for a quick and easy meal? This is one of those recipes that is wide open for creative alterations. It would also work very well with grilled Italian sausage.