Tubes and Cubes-chicken cubes with bbq sauce-Looneyspoons cookbook

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.