I hate it when I have a recipe idea . . .
and so do other people!
Like the very same recipe I'm thinking of;
they've already thought of!
You know what that tells me?
That tells me I'm pretty smart!
If I can think of something that somebody else has already thought of, then my thinking is pretty creative!
Don't you agree?
Back to my real reason for a recipe!
I love BBQ Chicken pizza.
My cherubs -- not so much.
But that's OK; they don't have to eat every day, do they?
The other night, I made BBQ chicken and I withheld some chicken from my family so that I could try to come up with a dish that sounded very tasty to me in my mind:
BBQ Chicken Pasta.
But when I started thinking, I realized other's had thought too!
But I love BBQ Chicken Pizza; so I want to love BBQ Chicken Pasta too!
Here's what I created.
I took what other creative people before me had done and tweaked it a bit to fit my interested and ingredients on hand, and I served my family this recipe!
BBQ Chicken Pasta
Grilled left-over chicken, cubed
some BBQ sauce -- maybe 1/3-1/2 of a cup
1 small onion, sliced
2 tablespoon butter
2 tablespoon flour
1 cup (or more) skim milk
1/2 cup shredded smoked cheese
Preheat oven to 350.
Prepare pasta and set aside. In a small sauce pan, add 1 tablespoon olive oil and sliced onions with a sprinkle of sea salt and let caramelized – about 10 minutes.
While the pasta is cooking, mix the chicken and about 1/2 of the bbq sauce together.
In a saucepan over medium heat, melt butter and whisk in flour to create a roux. Cook this butter/flour mixture a bit so that it doesn't taste "flour-y." Add the milk and turn down to low heat and cook until thickened; you're kind of making a béchamel sauce. Add most of the cheese and stir until cheese is melted and mixture thickens – about 2-3 minutes.
In the baking pan, alternate layering pasta, bbq chicken, onions, and cheese sauce. End with additional cheese sauce, and any remaining shredded cheese. Drizzle some extra BBQ sauce over the past.
Bake at 350 for 20-25 minutes, or until hot.