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
