Ingredients

The following ingredients have 8 Servings
  • 1/2 pound bacon, diced
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1/2 red bell pepper, seeded, cored, and chopped
  • 1/2 green bell pepper, seeded, cored, and chopped
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • salt and pepper to taste
  • 4 Roma tomatoes, chopped
  • 4 cups chicken stock
  • 1 cup Barbecue sauce
  • 1/2 teaspoon red chili pepper flakes
  • 1 pound uncooked penne pasta
  • 4 ounces cream cheese
  • 1 cup Cheddar cheese, shredded
  • 1/4 green onions, ends trimmed and chopped
  • bacon crumbles, optional

Instruction

  • In a pot over medium heat, add bacon. Cook, stirring regularly until it begins to render fat. 
  • Add onions, garlic and bell peppers. Cook, stirring regularly, until limp and aromatic.
  • Add chicken breast and cook, stirring occasionally, until lightly browned. Season with salt and pepper to taste.
  • Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice. 
  • Add broth, barbecue sauce, and red pepper flakes. Stir until combined and bring to a boil.
  • Add pasta and stir to prevent from sticking together. Lower heat, cover and cook for about 15 minutes or until pasta is cooked but firm to bite. Stir every 5 minutes to prevent pasta from burning and sticking to the pan. 
  • Add cream cheese and stir until melted. Continue to cook for about 2 to 3 minutes or until most of the liquid is absorbed.
  • Add cheddar cheese and stir just until melted.  
  • Garnish with green onions, and bacon crumbles, if desired. Serve hot.