boneless skinless chicken breasts, cut into bite-size pieces
Stubb’s® Chicken Marinade
Stubb’s® Bar-B-Q Spice Rub,divided
olive oil, divided
chopped bell peppers
to 4 cloves garlic, minced
low-sodium chicken broth
(10 ounces) diced tomatoes and green chilies
(2 cups) uncooked penne pasta
1Place chicken in a large resealable plastic bag. Add marinade; turn to coat well. Refrigerate 2 to 5 hours or longer for more flavor. Remove chicken from marinade. Discard any remaining marinade. Season chicken with half of the rub.
2Heat 1 tablespoon of the oil in a large skillet on high heat. Carefully add seasoned chicken; cook until browned on both sides, about 1 to 2 minutes per side. Remove chicken from skillet. Set aside.
3Heat remaining 1 tablespoon oil in same skillet. Add onions, bell peppers and remaining rub; cook and stir until vegetables are slightly blackened. Reduce heat to low. Add garlic; cook and stir 30 seconds or until fragrant. Remove vegetables from skillet. Set aside.
4Stir remaining ingredients into skillet. Bring to boil. Reduce heat to medium-low; cover and cook 15 minutes or until pasta is tender and liquid is mostly absorbed. Return chicken and vegetables to skillet. Stir 2 minutes or until heated through.
Nutrition information coming soon.
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