2 tsp. olive oil
1/2 C. chopped red onions
1 tsp. minced garlic
4 boneless skinless chicken breasts, cut into 1 inch cubes
2 cups slices mushrooms
1 cup chopped green bell pepper
1 cup your favorite low sodium tomato pasta sauce
1/3 cup barbeque sauce
8 oz uncooked rigatoni (about 5 cups dry) I used bow tie pasta.
1/2 cup packed shredded light Monterey Jack cheese
Minced fresh cilantro or parsley for garnish
Heat oil in a large pot over medium-high heat. Add onions and garlic. Cook and stir for 1 to 2 minutes, until onions are softened. Add chicken and cook until no longer pink. Add mushrooms and green pepper. Continue to cook for 3 to 4 minutes, until vegetables are tender. Add pasta sauce and barbecue sauce. Mix well. Reduce heat, cover and simmer for 5 minutes.
Meanwhile, prepare rigatoni according to package directions. Drain well. Add rigatoni to chicken and vegetables and mix well. Spoon pasta mixture onto serving plates and sprinkle with cheese and cilantro.
I also added some sliced black olives on top. I served this with a side of baked veggies.