Effortless BBQ Chicken Pasta (Print Version)
# Ingredients:
→ Pasta Salad Base
01 -
1/4 cup chopped fresh cilantro
02 -
1 can (425 g) black beans, rinsed and drained
03 -
1 cup corn kernels
04 -
1 orange bell pepper, diced and seeded
05 -
1 red bell pepper, diced and seeded
06 -
1 pound (450 g) pasta shells, small size
07 -
1/2 jalapeño pepper, minced, de-seeded and de-veined
08 -
1 red onion, chopped up
09 -
2 tablespoons vegetable oil
10 -
2 chicken breast halves, boneless, skinless
→ Dressing
11 -
1/4 teaspoon coarse black pepper
12 -
1/2 teaspoon kosher salt
13 -
1 cup mayonnaise
14 -
1 cup barbecue sauce
# Instructions:
01 -
Spoon everything into a big bowl and sprinkle on extra cilantro if you want. You can keep it cool in the fridge or just eat it at room temp.
02 -
Slice up your rested chicken into little chunks. Dump chicken, sautéed veggies, cooked pasta, both bell peppers, corn, black beans, and cilantro all into your big bowl with the dressing. Stir it up so everything gets coated well.
03 -
Grab a big bowl and toss in barbecue sauce, mayo, salt, and some black pepper. Mix until you end up with a smooth, creamy sauce.
04 -
Boil your pasta shells in a huge pot of water, but cook them about a minute shorter than the box says to keep them a little bit firm. Drain with a colander and run cold water over them to cool down fast.
05 -
Using the same skillet, toss in chopped onion and the minced jalapeño. Stir often and cook for 2–3 minutes until they start to soften.
06 -
Warm up some vegetable oil over medium-high in a large skillet. Cook your chicken breasts for about 4–6 minutes per side, making sure they’re cooked through. Take them out and let them rest a bit.
# Notes:
01 -
Leave the salad in the fridge for half an hour before eating if you want the flavors to mix nicely.