BBQ Chicken Pasta

BBQ Chicken Pasta
Makes 6
Prep 15 m
Cook 13 m


  1. 1 of 1 Bring a large pot of salted water to a boil. Add 1 lb rotini and 1 bag (8 oz) frozen chopped collard greens, thawed; cook 7 minutes. Drain and return to pot. Meanwhile, melt 1 tbsp unsalted butter in a medium pot. Add 1 cup diced red onion and 2 chopped cloves garlic. Cook over medium for 3 minutes. Whisk in 1 diced plum tomato, 1 1/4 cups ketchup, 2 tbsp molasses, 1 tbsp cider vinegar, 1 tbsp yellow mustard and 1/2 tsp pepper. Bring to a simmer and cook 10 minutes, stirring every few minutes. Pour into pot with pasta, 4 cups shredded rotisserie chicken and 1 cup frozen fire-roasted corn, thawed. Stir to combine. Serve with shredded Monterey Jack, if desired.
Nutrition Information for BBQ Chicken Pasta
Servings Per Recipe: 6
Per Serving: 3 g sat. fat, 39 g pro., 790 mg sodium, 4 g fiber, 24 g sugar, 85 g carb., 580 kcal cal., 9 g Fat, total