1 to 2poundsboneless skinless chicken breasts, cut into 1/2-inch pieces
3 ½cupschicken broth, I use low-sodium
2 cans(10-ounces each)rotel tomatoes, undrained
16ouncesrotini pasta, or similar shape
⅔cupBBQ sauce (see note)
1cupshredded Monterey Jack cheese
Chopped chives or green onions, for garnish (optional)
In a 12-inch deep skillet (at least 2 to 3 inch sides) or a 5- or 6-quart pot, heat the oil over medium heat until shimmering. Pat the chicken pieces dry and season lightly with salt and pepper. Add them to the pot in a single layer and cook until golden and cooked through, stirring occasionally. Remove to a plate and set aside.
Add the chopped bacon to the pot and cook until crisp. Drain any excess grease and scrape the bacon onto the same plate as the chicken.
Keeping the pot over medium heat, add the broth, deglazing the pan and scraping up any browned bits with a cooking spoon or spatula.
Add the rotel tomatoes, pasta and salt. Stir to combine. Bring the mixture to a simmer and cook, uncovered, stirring often and moderating the heat to prevent sticking, until the pasta is al dente (about 10-12 minutes, but check package instructions as each brand may vary).
Stir in the BBQ sauce, cooked chicken and bacon and heat through. Sprinkle the cheese over the top, cover, and let the pasta rest off the heat until the cheese is melted, 2-3 minutes. Garnish with chives or green onions and serve warm, drizzling with extra BBQ sauce, if desired.