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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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One of my favorites is the BBQ chicken pasta at Semolina's. This recipe was copied from a cooking demonstration by one of the Semolina's chefs on the New Orleans PBS station. It's very close to what you get at Semolina's. I prefer chicken thighs but if you must boneless breasts work fine. P.S., if the best thing you ever tasted came out of a cassarole dish, this might be a little out there for you. Ingredients:
1 lb boneless chicken |
1/2 red onion |
1/2 bell pepper |
2 garlic cloves |
1 cup spaghetti sauce |
2 cups barbecue sauce |
1/4 cup fresh cilantro |
1/4 teaspoon creole seasoning |
1 cup gouda cheese |
1 cup provolone cheese |
1 lb rigatoni pasta |
Directions:
1. Cook pasta according directions.
2. Cut chicken into 2 cubes.
3. Slice your Red Onion.
4. Chop Bell Pepper into 1 inch chunks.
5. Mince Garlic.
6. Chop Cilantro.
7. Heat about 4 table spoons of olive oil in a large skillet or wok over high heat and saute the chicken till it browns. 4-5 minute.
8. Turn heat down to medium high and add the Onion, Bell Pepper and Garlic and saute all till the vegies get crisp tender 2-3 minute.
9. Add the Marinara, BBQ Sauce, Creole Seasoning, and Cilantro leaves and stir till mixed and heated through.
10. Pour chicken and sauce over bowls of pasta and sprinkle with cheeses then some more Cilantro on top.
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