Description
The penne is cooked directly in the skillet with the rest of the ingredients like risotto so the pasta soaks up all the flavors.
Ingredients
Scale
- 2 cups shredded chicken breast
- 2 tablespoons honey barbecue sauce
- 1 teaspoon olive oil
- 1 medium Texas sweet onion, chopped
- 4 cups fat-free, lower sodium chicken broth
- 1 (13.25-ounce) box whole wheat penne pasta
- 1/4 teaspoon kosher salt
- 1/2 cup honey barbecue sauce
- 1 cup fat-free plain Greek yogurt
- 1 cup (4-ounces) smoked Gouda cheese, shredded
- 1/4 cup panko bread crumbs
- 3 tablespoons grated parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Combine shredded chicken and 2 tablespoons barbecue sauce in a medium sized bowl and set aside.
- In a large (12-in) non-stick skillet heat olive oil over medium heat. Add onions to the pan and saute until softened. Add penne, broth and salt, stirring to combine. Bring to a boil and simmer for 12 minutes, until liquid is almost absorbed- the pasta should be tender and the mixture slightly thickened. Stir in the yogurt and barbecue sauce. Once mixed, add in chicken and shredded cheese- stir to combine and continue to heat until cheese is melted.
- Pour into a large baking dish and top with panko and parmesan cheese. Drizzle with additional barbecue sauce- about 2 tablespoons. Bake at 350 degrees for 20 minutes until panko/cheese is golden.
- Prep Time: 15 mins
- Cook Time: 35 mins