Ingredients
2
teaspoons olive oil
1 1/2
cups shredded cooked chicken
6
slices bacon, crisply cooked and crumbled
1/2
cup diced red onion
2
cloves garlic, finely chopped
3
cups uncooked rigatoni pasta (9 oz)
2 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup barbecue sauce
1
cup grated Cheddar cheese
1/4
cup chopped fresh cilantro
Preparation
Heat oil in deep 10- to 12-inch skillet over medium heat.
Cook chicken, bacon, 1/4 cup of the onion and the garlic in oil 2 minutes, stirring occasionally.
Add pasta and chicken broth; heat to boiling. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender.
Stir in 1/4 cup of the barbecue sauce and the cheese. Continue cooking 1 minute to melt cheese.
Serve topped with remaining 1/4 cup onion, 1/4 cup barbecue sauce drizzled over top, and cilantro.
