1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1/2 red onion, diced
2 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1 cup shredded sharp cheddar cheese
In a large nonstick wok heat the olive oil over medium heat (you could also use a large pot if you don’t have a wok). When hot, add the chicken and onions and sauté, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
In the same wok, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed and the pasta is tender. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with green onions, barbecue sauce, and shredded cheese. You can also add jalapenos to garnish and kick up the heat!