Ingredients

The following ingredients have 4 Servings
  • 3/4 lb boneless (skinless chicken thighs, cut into bite-sized pieces)
  • 8 ounces pasta (penne, rotini, ziti)
  • 1/4 lb bacon (preferably thick-cut, cut into 1/2-inch pieces)
  • 1/2 cup red onion (chopped)
  • 3 to 4 scallions (chopped)
  • 1/4 cup fresh cilantro (or parsley, chopped)
  • 4 ounces smoked (or regular Gouda cheese, coarsely grated)
  • 1/3 cup ketchup
  • 1 tablespoon honey
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon-style mustard
  • 1-1/2 teaspoons chipotle pepper sauce (more or less to taste)

Instruction

  • Preheat the oven to 375°F and generously coat a 1-1/2 quart casserole dish with nonstick spray.
  • Cook and drain the pasta according to package directions and set aside.
  • Fry the bacon until crisp, transfer to a paper towel-lined plate and set aside. Drain all but 2 tablespoons of fat from the pan and add the red onion.
  • Sauté the onion until softened, 2 minutes, then add the chicken and continue cooking, stirring often, until the chicken is cooked through, 3 to 4 minutes longer.
  • Remove the pan from the heat, add the reserved bacon and combine. Season to taste with salt and pepper and set aside to cool for 5 minutes.
  • While the chicken cools, prepare the sauce by combining the ketchup, honey, soy sauce, vinegar and mustard in a measuring cup. Stir in the chipotle pepper sauce to taste.
  • Add the sauce to the chicken mixture along with the scallions, cilantro and all but 1/4 cup of the grated cheese. Transfer to the prepared casserole dish and top with the remaining cheese.
  • Bake uncovered for 15 minutes. Serve immediately.