BBQ Chicken Pasta (Printable Version)
# What You'll Need:
→ Chicken
01 -
2 chicken breast halves, boneless and skinless
02 -
2 tbsp of vegetable oil
→ Vegetables
03 -
1/4 cup fresh cilantro, chopped up
04 -
1 can black beans (15-ounce), rinsed off and drained
05 -
1 cup sweet corn
06 -
1 orange bell pepper, diced, seeds out
07 -
1 red bell pepper, diced, seeds out
08 -
1/2 jalapeño, cleaned out and minced
09 -
1 red onion, chopped small
→ Pasta
10 -
1 pound mini pasta shells
→ Dressing
11 -
1 cup mayo
12 -
1 cup BBQ sauce
13 -
1/4 tsp coarse ground black pepper
14 -
1/2 tsp kosher salt
# How to Make It:
01 -
You can pop the salad in the fridge for an hour or two, or just dish it up right away and dig in.
02 -
Cut up your chicken into small pieces. Toss it into the mixing bowl with your sauce, then throw in the cooked pasta, both bell peppers, black beans, cilantro, corn, plus those cooked onions and jalapeño. Stir it all until everything's coated.
03 -
Get out a big mixing bowl. Stir together mayo, BBQ sauce, salt, and pepper until it looks creamy.
04 -
Boil those pasta shells just a minute less than the box says. Drain them, then rinse with cool water to stop the cooking.
05 -
Toss red onion and jalapeño in your skillet and cook for a couple minutes, stirring so nothing burns, until they're nice and soft.
06 -
Pour oil into a big pan over medium-high heat. Brown the chicken for around 4–6 minutes per side until it's cooked through. Move it off the heat and set aside to cool a bit.
# Additional Tips:
01 -
It tastes even better if you let it sit in the fridge for an hour first, so the flavors blend together.