Don't forget to enter my 6th blogiversary GIVEAWAY before 11:59pm Thursday, August 9.
Today's guest post is brought to you by Melissa from I Was Born to Cook. Melissa is a NJ native, like myself, and I actually met her on our local message board before I even knew there was a cooking board. I was really excited when Melissa decided to start a cooking blog. She was always talking about the awesome food she was cooking, so it was only natural that she share her talents with others. If you've never checked out her blog be sure to stop over - she has some wonderful recipes and a killer-sounding cannoli cheesecake that I MUST try soon.
Thanks for joining me here in honor of Sarah and her 6th blogiversary! It's quite an accomplishment, without a doubt...so I was thrilled to participate when she asked if I would guest post this week. Sarah was one of my first food blogging buddies - she's always been there with open ears, especially when I first started blogging, with advice on tips for this passion we share (and more). She's a good egg...no pun intended :)
Sarah's request was that I choose one of her recipes to make, and let me tell you, there are quite a few from her amazing collection! I still can't believe I didn't dive right into the Philly Cheesesteak Egg Rolls (although I came thisclose) or the Cheesy Zucchini Rice, given the overabundance of the green veggie these days. Both recipes look to die for and I'll be sure to try them out soon.
It just so happened that the day I was asked to participate, I had chicken breasts ready to go for dinner, and decided on this popular recipe of hers. It's something a bit different than what we'd usually do with our pasta here...and I can very safely say that it was a hit! We loved the tanginess of the barbecue sauce mixed with the sour cream. And of course, a whole lotta cheese always adds to the deliciousness.
Thanks again, Sarah, for including me...congratulations on a fantastic 6 years! Can't wait to see what's in store for the years to come :)
Skillet BBQ Chicken Pasta
1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
1 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded pepperjack cheese
1/2 cup shredded sharp cheddar cheese
In a large 12-inch nonstick skillet heat the olive oil over medium heat. When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheeses. Stir to combine and cook until everything is heated through.
Taste and season with salt and pepper, if needed. Garnish with additional red or green onions and more shredded cheese.