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This was one of those recipes that at first glance was almost too weird for me. I mean, BBQ sauce is one of the greatest condiments ever developed- but on pasta?
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I suppose I never eat my Mac & Cheese without BBQ sauce (this southern child has been practicing that since age 8, ya’ll.) this recipe wouldn’t be a total flop- now would it?
Whole wheat penne soaks up the flavors of low sodium chicken broth and sauteed garlic & onion.
You end up cooking the pasta like rice- no draining here!
And thats always find with me. I
hate despise cleaning the pasta water residue off of my colander. What a slimy mess.
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Next- time for sauce-making. A little BBQ goes a long way- the starchy broth remaining in the pan after 12 minutes of cooking allows for the sauce to thicken nicely without adding in a thickener (like flour) or making a roux. I took a creamy note from fat free Greek yogurt
I used smoked cheese. I have a mild obsession with the hearty flavor of smoked cheese. I just can’t get enough of it- and neither can my Fireman. I end up slapping is hand out of the bowl of grated goodness one (or twenty) times.
And after two threats of ‘I’ll turn on the food processor if you stick your hands in there again..’, he goes in for a third nibble.
Of course I would never let those magic, life-saving hands go to any harm. And he knows it- testing my patience with the smokey cheese. I can only imagine what our children will be like.
I had some shredded chicken breast I cooked up in the slow cooker over the weekend (5 frozen breasts, 2 cups chicken broth or water, salt, garlic powder, pepper- low for 7 hours)
Rotissere chicken would work of course- or even if you added a step to this recipe and cooked off your chicken in a skillet while the pasta cooks away- that works, too.
The leftover queen called her Fireman’s bluff when he threatened to eat what was left yesterday. Even though he did this while I was eating my lunch.. leftover BBQ Chicken Pasta.
I’m a tad greedy. Don’t mess with my starch, busta.