Effortless BBQ Chicken Pasta (Print Version)
# Ingredients:
→ Pasta Salad Base
01 -
1/4 cup fresh cilantro, chopped fine
02 -
1 can (425 g) black beans, drained and rinsed
03 -
1 cup sweet corn
04 -
1 orange bell pepper, diced with seeds out
05 -
1 red bell pepper, diced with seeds out
06 -
1 pound (450 g) small pasta shells
07 -
1/2 fresh jalapeño, chopped tiny with no seeds or veins
08 -
1 red onion, diced
09 -
2 tablespoons vegetable oil
10 -
2 chicken breasts, no bones or skin
→ Dressing
11 -
1/4 teaspoon chunky ground black pepper
12 -
1/2 teaspoon coarse kosher salt
13 -
1 cup mayo
14 -
1 cup your favorite barbecue sauce
# Instructions:
01 -
Move it all to a nice dish, throw on more cilantro if you want. You can eat it right away or let it sit until it’s chilled.
02 -
Slice up the cooled chicken into chunks. Toss the chicken, pasta, sautéed veggies, both chopped peppers, corn, beans, and cilantro into your big bowl of dressing. Mix it up so everything’s covered.
03 -
Pour barbecue sauce, mayo, salt, and pepper into a big bowl. Give it a really good stir so it’s completely smooth.
04 -
Boil a big pot of water and cook your pasta shells, taking them off the heat a minute before they’re fully ready. Rinse under cool water to chill.
05 -
Drop the chopped onion and minced jalapeño into the same skillet. Keep them moving for a couple minutes until they get just a little soft.
06 -
Warm up vegetable oil in a skillet over medium-high. Set the chicken breasts in and sear each side for 4–6 minutes so they’re cooked through. Rest them on a plate.
# Notes:
01 -
If you want brighter flavors, let it sit in the fridge for half an hour before eating.