BBQ Chicken pasta

Ingredients:

10 oz Rigatoni, Mostaccioli or other medium pasta shape, uncooked 
1 tbsp vegetable oil 
4 oz boneless, skinless chicken breast, cut into 1/2-inch cubes 
1/4 cup thin julienne of green bell pepper 
1/4 cup thin julienne of red onion 
1 tsp finely chopped garlic 
1/2 cup Marinara or tomato sauce, preferably homemade 
1/4 cup hickory-smoked barbecue sauce 
1/2 cup grated provolone cheese 
1/2 cup grated smoked gouda cheese 
3 scallions, trimmed and sliced thin 
1/4 cup (loosely packed) whole cilantro leaves 

Procedures:
 

• Prepare pasta according to package directions

• Meanwhile, heat oil in a large skillet over medium heat. 

• Add chicken and sauté, stirring occasionally, until browned on all sides, about 3 minutes.

• Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. 

• Add Marinara sauce and barbecue sauce and heat just to boiling. 

• Remove from heat. 

• Drain pasta, reserving 1/4 cup of water and return pasta to the pot.

• Add chicken mixture and cheese to the pot.

• Stir over low heat until pasta is coated with sauce. 

• Add enough of reserved cooking liquid, if necessary, to make the sauce lightly coat the pasta.

• Transfer pasta to a serving bowl and top with scallions and cilantro.
  

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