Monterey Chicken Skillet

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  Chicken Breast, Grilled(480g)
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  Rotel, Diced Tomatoes & Green Chilies, Original(284g)

  Rotel diced tomatoes & green chilies. Original (not hot) unless you want spice.

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  Pasta, Fusilli, White, Dry(227g)
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  Low Sodium Chicken Broth(480g)
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  BBQ Sauce(80g)

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

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  Cheese, Monterey Jack, 2%(240g)
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  Bacon, Pork
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  Green Onion (Scallion)

Instructions

1. 1Cut the chicken breast into bite-sized pieces and set aside. Measure out the fusilli pasta, Rotel tomatoes (undrained), chicken broth, and BBQ sauce.
2. 2Cook the bacon in a separate skillet over medium-high heat for 8–10 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel, let cool slightly, then crumble into bite-sized pieces.
3. 3Add the chicken pieces, fusilli pasta, and Rotel tomatoes (with liquid) to a large skillet. Pour in the chicken broth and stir to combine. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes, stirring every 5 minutes.
4. 4Check the pasta for doneness—it should be tender and most liquid absorbed. If pasta is still firm, simmer covered for 5 more minutes. If pasta is tender but excess liquid remains, simmer uncovered for 5 more minutes over low heat.
5. 5Once pasta is tender and liquid is mostly absorbed, drizzle the BBQ sauce evenly over the skillet and stir to combine.
6. 6Sprinkle the Monterey Jack cheese over the top, cover with the lid, and let sit over low heat for 5 minutes until the cheese is fully melted.
7. 7Remove from heat and top with the crumbled bacon and sliced green onions.
8. 8Divide evenly into 4 airtight containers while hot. Let cool to room temperature before sealing, then refrigerate for up to 4 days.