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Monterey Chicken Skillet

It used to actually irk me when recipes referred to as for “pre-cooked hen.” i used to be like, “What the huh, who has pre-cooked fowl laying round?” however then I sort of warmed up to the idea of grocery save rotisserie chickens, k maybe “became addicted” might be extra accurate than “warmed up to.” So, in case you’re a rotisserie chook fan or in any other case have some pre-cooked chicken round, you without a doubt must do this Monterey bird Skillet.

Monterey Chicken Skillet


  • 2 cups shredded pre-cooked chicken (1/2 rotisserie chicken)

  • 1 10 oz. can Rotel (diced tomatoes with green chiles) 

  • 1/2 lb. fusili pasta 

  • 2 cups chicken broth 

  • 1/3 cup BBQ sauce 

  • 1 cup shredded Monterey Jack cheese 

  • 3 slices bacon 

  • 2 green onions, sliced 

Monterey Chicken Skillet


  1. Place the chicken, pasta, and Rotel tomatoes (undrained) in a large skillet. Add two cups of chicken broth and stir to combine. Cover the skillet with a tight fitting lid, turn the heat on to high, and let it come to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for 15 minutes, giving it a quick stir every 5 minutes or so.

  2. Meanwhile, cook the bacon in a skillet until brown and crispy. Drain the cooked bacon on a paper towel, then crumble into pieces.

  3. After simmering for 15 minutes, the pasta should be tender and most of the liquid absorbed. If the pasta is still firm, let the skillet simmer for 5 more minutes. If the pasta is tender, but there is still a lot of liquid in the skillet, let it simmer without a lid for 5 more minutes.

  4. Once the pasta is cooked and most of the liquid is absorbed, drizzle the BBQ sauce over top. Sprinkle the shredded cheese over the BBQ sauce and cover the skillet with the lid. Leave the heat set on low and let the skillet sit for five minutes to melt the cheese. Once the cheese is melted, top with the crumbled bacon and sliced green onions, then serve.


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