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Barbecue-Cheddar Chicken Pasta

Barbecue-Cheddar Chicken Pasta
Total Time:
30 minutes


1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 sharp cheddar cheese block (6–8 oz), shredded
1 Deli oven-roasted (or smoked) chicken, shredded
4 slices thick-cut bacon
1 (14.5-oz) can diced tomatoes with garlic, undrained
2 cups no-salt-added chicken stock (or broth)
1/2 cup bold and spicy barbecue sauce
9 oz fresh linguine (or fettucine) pasta
3 oz presliced green onions


  • Chop red onion and pepper. Shred cheese (about 2 cups).
  • Shred chicken (white meat only; 2 cups).


  1. Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, or until crisp. Remove bacon from pan; drain (reserving 2 tablespoons bacon drippings in pan).
  2. Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.
  3. Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top each evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 550kcal; FAT 30.00g; SAT FAT 13.00g; TRANS FAT 0.00g; CHOL 85mg; SODIUM 1020mg; CARB 42g; FIBER 1.00g; SUGARS 13g; PROTEIN 27g; CALC 25%; VIT A 0%; VIT C 0%; IRON 10%

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