10 ounces medium pasta (rigatoni, mostaccioli, etc.)
1 tablespoon olive oil
8 ounces boneless, skinless chicken breast, cut into bite sized pieces
1/2 cup green bell pepper, julienne cut
1/2 cup red onion, julienne cut
1 teaspoon finely chopped garlic
3/4 cup tomato pasta sauce
1/2 cup hickory-smoked barbecue sauce
1/2 cup reduced fat mozzarella cheese
3 green onions, sliced
1/4 cup cilantro, chopped

Prepare pasta according to package directions without salt or oil. Heat oil in a large nonstick skillet over medium heat until hot. Add chicken and saute until browned. Add bell pepper, onion and garlic and cook until tender. Add tomato sauce and barbecue sauce and heat just to boiling. Remove from heat.

Drain pasta, reserving about 1/4 cup of the cooking water and returning to the saucepan. Add chicken mixture and cheese to the pasta and toss to coat. If needed, add some of the cooking water to thin sauce. Top with green onions and cilantro and serve.

Makes 4 Servings
Serving Size: 12 ounces