Monterey Chicken Skillet

Ingredients

• 2 cups shredded pre-cooked chicken
• 1 can Rotel
• 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

Directions

1. Add the chicken, pasta, and the undrained Rotel tomatoes to a large skillet. Pour in 2 cups of chicken broth and stir everything together. Set a tight-fitting lid on the skillet, turn the burner to high, and bring the mixture to a boil. As soon as it boils, lower the heat to low and simmer for 15 minutes, stirring quickly about every 5 minutes.
2. While that cooks, fry the bacon in a skillet until it is browned and crisp. Transfer it to a paper towel to drain, then break it into crumbles.
3. When the 15 minutes are up, the pasta should be tender, with most of the liquid taken up by the pasta. If the pasta still has too much bite, keep it simmering for 5 more minutes. If the pasta is done but the skillet is still soupy, remove the lid and simmer for 5 more minutes.
4. When the pasta is ready and the liquid has mostly cooked in, drizzle the BBQ sauce across the surface. Scatter the shredded cheese over the BBQ sauce, put the lid back on, and keep the heat on low. Let it sit for 5 minutes, until the cheese melts. Finish with the crumbled bacon and sliced green onions, then serve.