It would annoy me when recipes required “pre-cooked chicken.” I thought, “What the huh, who has pre-cooked chicken laying around?” Then I started warming to the thought of chicken rotisserie from the grocery store. Okay, perhaps “became addicted” would be more appropriate than “warmed up to.” If you’re a rotisserie poultry fan or have a cooked chicken, You must check out this Monterey chicken skillet.
2 cups of pre-cooked, shredded chicken (1/2 Rotisserie chicken) ($3.50)
1 10 oz. container Rotel (diced toms with green chilies) ($0.99)
1/2 lb. fusili pasta ($0.63)
2 cups chicken broth ($0.30)
1/3 cup BBQ sauce ($0.36)
1 cup of shredded Monterey Jack cheese ($1.24)
Three slices of bacon ($0.92)
Two onions with greens, cut ($0.17)
Put the pasta and chicken and Rotel tomatoes (undrained) in an enormous skillet. Add 2 cups of chicken broth and mix to combine. The skillet should be covered with a secure lid that fits, then turn the heat to high and allow it to come up to boiling point. When it is at a boil, reduce the heat to a low level, will enable it to simmer for about 15 minutes, and give it a quick stirring every 5 minutes or at least.
In the meantime, cook the bacon in a pan until it is brown and crisp. Remove the bacon from the skillet onto an absorbent paper towel, then break it into pieces.
After simmering for 15 mins, the pasta should be soft and most of the liquid has been absorbed. If the pasta is firm, allow the skillet to simmer for five more minutes. If your pasta seems soft, however, there’s plenty of liquid left in the skillet, and it is still simmering. Leave it without a lid for five additional minutes.
After the pasta has been cooked and most of the liquid has been taken up, pour it with the BBQ sauce over the top. Sprinkle the cheese crumbles onto the BBQ sauce, and cover the pan with the lid. Keep the heat on low, and let the pan stand for five minutes in order to allow the cheese melt. Once the cheese has been melted, top it with crumbled bacon and the sliced green onions. Then serve.