One Pan Monterey Chicken
Shredded Chicken, Smokey BBQ Sauce, Crispy Bacon and Monterey Jack Cheese make a
delicious and simple one-pan meal that everyone will love.
Servings: 1 Dinner - About 6 Bowls
Equipment
Ingredients
- 3 cups Shredded Chicken pre-cooked
- 10 oz of Rotel (diced tomato and chilies)
- 8 oz Whole Wheat or Gluten Free Pasta
- 2 cups chicken broth Or Boullion & Water as directed on package
- 1/3 cup BBQ sauce
- 1 cup Shredded Monterey Jack cheese
- 6 slices Bacon
- 2 Green onions sliced
Instructions
- Place the pasta, chicken, and Rotel tomatoes (do not drain) in a large skillet.
- Add in two cups of chicken broth and combine. Cover the skillet with a lid
- and turn the heat on to high, allow it to come to a boil. Once boiling, reduce
- the heat and simmer for 15 minutes, stirring every 5 minutes or so. (cooking time may need shortened if using gluten free pasta)
- Crumble cooked bacon slices (Save time by using pre-cooked bacon or cook during your weekly meal prep)
- After about 15 minutes pasta should be al dente and most of the liquid absorbed
- Once the pasta is finished and most liquid is absorbed, drizzle the BBQ sauce over the top of the skillet
- Scatter the shredded cheese over the BBQ sauce place the lid back on the skillet. Set the heat on low and allow the skillet to sit for about five minutes to allow the cheese to melt.
- Top with the crumbled bacon & green onions.
Notes
Mod Carb Meal: Serve with a side salad, veggie sticks, or frozen vegetable on the side.
Every few weeks I cook a bag of chicken breasts to have prepped protein on hand for recipes like these or for a quick lunch. You can bake with some of your favorite seasonings (keep things simple since you want it to be versatile) or throw in the instant pot. Shredded or Cubed Chicken works great in salads, quesadillas, tacos, etc. Store what you won't use immediately in an airtight container.
