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
Units
Scale
- 2 cups (480 ml) shredded chicken breast
- 2 tbsp (30 ml) honey barbecue sauce
- 1 tsp (5 ml) olive oil
- 1 medium Texas sweet onion, chopped
- 4 cups (960 ml) fat-free, lower sodium chicken broth
- 1 (13 1/4-oz) box whole wheat penne pasta
- 1/4 tsp kosher salt
- 1/2 cup (120 ml) honey barbecue sauce
- 1 cup (240 ml) fat-free plain Greek yogurt
- 1 cup (4-oz) smoked Gouda cheese, shredded
- 1/4 cup (60 ml) panko bread crumbs
- 3 tbsp (45 ml) grated parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Combine shredded chicken and 2 tbsp 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 tbsp. Bake at 350 degrees for 20 minutes until panko/cheese is golden.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Pasta
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490