Whewwwwww I leave for Seattle tomorrow morning! I can’t wait and no, I have never been before. Any recommendations from you locals? Other than bring my rainboots and sweater, that is. I’m so pumped to be attending BlogHer Food this year and hopefully getting to meet a few of you while I’m there! I’ve got a few great roommates and am all set for a fun (early birthday!) girls weekend. If you’re headed to Seattle this weekend, too, please say hi! I love new friends.
I also love barbecue chicken. And pasta. And cheddar cheese. And cilantro! Extra cilantro.
I came up with this easy weeknight pasta dish the other day and couldn’t wait to share it with you guys. Even though it contains a splash of cream and some cheese (like all good things do), it still remains pretty light—perfect for a quick summer meal!
I used this Stubb’s dry rub seasoning on both the chicken and in the pasta sauce itself. I think I mentioned last time that I’m doing a little bit of work for the company and this is one of the recipes I developed using their yummy products. All it is is sea salt, paprika and black pepper so it’s an easy way to spice up a dish without grabbing a bunch of different spices from your spice rack (or in my case, my incredibly messy and too small spice drawer).
After I made this, I packaged it all up and drove it down to Adam’s house for dinner! We ate it while catching up on Mad Men and I’m sure some people are about to get mad at me for saying this, but I must say it anyway: WHAT IS WITH THIS SEASON?!?!??!?!
We are now all caught up, but by the end of the show last night (or, last Sunday night for those who watch it real time) I looked over at Adam and said, “I’m done. I’m done with Mad Men forever”. Not that I’m overdramatic or anything like that, but really! I’m done. It’s all just gotten so weird and dark….I don’t know. Can someone please back me up on this though? Sigh.
Now I’m all hot and bothered. You should probably just go make this pasta, NOT watch Mad Men and give yourself a pedicure instead. You deserve it.
P.S. I know others still like Mad Men and that’s totally fine. I expressed my angst last night to a friend from yoga and he just looked at me like I was crazy and said, “I don’t know what you’re talking about—I love this season!”. It’s probably just me.
Barbecue Chicken Pasta
8 oz dry rotini pasta (little corkscrews)
1 lb boneless, skinless chicken breast, cut up into 1″ chunks
2 1/2 tsp Stubb’s BBQ dry rub seasoning, divided
1 orange bell pepper, sliced thin
1.5 tbsp canola oil
pinch of cayenne pepper
1/2 tsp sea salt
1/4 cup cream
1 tsp minced garlic
1 shallot, finely minced
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
minced cilantro for serving
Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until al dente. Drain, being careful to reserve 1/4 cup pasta water. Set noodles and reserved water aside.
Sprinkle 1 1/2 tsp barbecue seasoning over sliced chicken breast. Toss well to coat.
Heat a tablespoon of the oil in a large cast iron or no
nstick skillet over high heat. Once hot, add chicken and cook until done, about 6-8 minutes. Once the chicken has finished cooking, scoop it out of the skillet and place on a plate. Now, add the strips of orange bell pepper and saute briefly for about 1 minute. Remove and place next to the chicken on the plate.
Heat up the remaining oil over medium heat. Add the shallot and cook for about 4 minutes. Then, add the garlic and saute for 30 seconds. Deglaze the pan with the chicken broth and bring to a simmer. Stir in the cream and sprinkle in the remaining teaspoon of barbecue seasoning, a pinch of cayenne pepper and sea salt to taste (about 1/2 tsp should do). Add the chicken and bell pepper back to the skillet and toss well.
Place the cooked pasta back into the pot you cooked it in, and pour over the sauce with the chicken and bell pepper. Sprinkle the cheddar cheese over top and mix well so that the cheese melts. If pasta looks dry, add a tablespoon of reserved pasta water and toss. Season to taste.
Serve pasta with minced cilantro and extra cheese on top!
25 minutesPin It