10 oz. Rigatoni, Mostaccioli or other medium pasta shape, uncooked
1 tbsp. vegetable oil
4 oz. boneless, skinless chicken breast, cut into 1/2-inch cubes
1/4 cup thin julienne of green bell pepper
1/4 cup thin julienne of red onion
1 tsp. finely chopped garlic
1/2 cup Marinara or tomato sauce, preferably homemade
1/4 cup hickory-smoked barbecue sauce
1/2 cup grated provolone cheese
1/2 cup grated smoked gouda cheese
3 scallions, trimmed and sliced thin
1/4 cup (loosely packed) whole cilantro leaves
Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and sauté, stirring occasionally, until browned on all sides, about 3 minutes. Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Add Marinara sauce and barbecue sauce and heat just to boiling. Remove from heat.
Drain pasta, reserving 1/4 cup of water and return pasta to the pot. Add chicken mixture and cheese to the pot. Stir over low heat until pasta is coated with sauce. Add enough of reserved cooking liquid, if necessary, to make the sauce lightly coat the pasta. Transfer pasta to a serving bowl and top with scallions and cilantro.
recipe provided by – 2016 National Pasta Association