Leftover pulled pork in your freezer? There are SO many possible ways of using it up. Like this skillet pasta.
In this recipe, the pasta is cooked in the skillet in chicken broth, but, if you have leftover pasta, you can add it to your skillet and reduce the chicken broth used by at least half. An alternative to the pulled pork, is leftover rotisserie chicken.
BBQ Pork Skillet Pasta
BBQ Pork (or Chicken) Skillet Pasta – serves 2-3
1 tsp olive oil
1/4 cup diced onion (or 1 tbsp sauteed onion)
dash garlic powder
200 gms Scoobi Doo (cavatappi) or rotini uncooked pasta
1-1/4 cups canned dice tomatoes, with broth
2-2 1/4 cups chicken broth (and water, if needed)
1/2 cup bbq sauce
1 cup pulled pork or shredded rotisserie chicken
1 cup shredded cheddar or Monterey Jack cheese
1 green onion, thinly sliced (for garnish)
1/2 cup frozen corn, thawed
Heat olive oil in a large skillet that has a lid with it over medium heat. Saute the diced onion until tender.
Add the dry pasta, diced tomatoes, chicken broth, dash of garlic powder and bbq sauce to the skillet. Stir to combine and bring to a slight boil. Reduce heat to low and simmer, covered, stirring occasionally until pasta is tender, about 15 minutes.
Sir in the shredded pork or rotisserie chicken.
Top the pasta with the shredded cheese and cover with the lid until the cheese melts, about 3 minutes.
Serve with a scattering of the green onion as garnish, if you have any.