BBQ Chicken Pasta Bake

I happened to use a turkey that we smoked recently, but you can use a roasted chicken, bbq chicken, leftover roasted turkey or anything you want. We really enjoyed this dish and it’s easy to swap up the usual leftovers into something new and tasty.

For the sauce I used a local chain BBQ sauce we like called Rudy’s.

BBQ Chicken Pasta Bake

(Adapted from Rock Recipes)

 

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3 cups uncooked rigatoni or rotini
3 tbsp extra virgin olive oil
1 medium red onion minced
3 cloves garlic minced
6 cups large tomatoes diced (about 4 )
1 tsp brown sugar
1 red pepper diced optional
½ tsp chilli flakes or 2 tbsp hot sauce optional
1/2 cup bbq sauce
1 cup fresh or frozen sweet corn kernels
1 cup black beans
salt and pepper to season
2 cups chopped or shredded leftover bbq chicken
1 cup grated mozzarella cheese
1 cup grated cheddar cheese

Boil the pasta in well salted water as instructed on the package until al dente, then drain in a colander. Be careful not to overcook the pasta.

Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and onions and sauté for about a minute or two until the onions soften but do not brown.

Turn heat to high and toss in the tomatoes, brown sugar & chilli flakes and cook until the tomatoes just start to break down.

Add the red pepper and cook for an additional few minutes until the juice from the tomatoes has mostly cooked off.

Add the bbq sauce, corn & black beans, then season the sauce with salt and pepper to taste.

Stir in the leftover bbq chicken and the cooked, drained pasta.

Transfer to a greased 8 or 9 inch square baking dish.

Mix the grated cheeses together and sprinkle on top.

Bake at 350 degrees F for 30 minutes and serve.