1 package (16 ounces) penne pasta

3/4 cup chopped onion

1 tablespoon butter

1 tablespoon olive oil

2 garlic cloves, minced

3 cups leftover shredded bbq chicken

1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained (like Rotel)

1/2 cup diced roasted red pepper

1/2 cup beef broth

1 teaspoon ground cumin

pepper to taste

1/4 teaspoon salt

1-1/4 cups shredded cheddar cheese

3 chopped green onions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in butter and oil until tender. Add garlic; saute 1 minute. Stir in the chicken, tomatoes, roasted red pepper, broth, cumin, pepper and salt; heat through.

Drain pasta. Add pasta and cheese to chicken mixture. Sprinkle with green onions. Serves 6-8