A very quick to put together meal that was colorful and satisfying. I popped a couple of pre-roasted chicken thighs out of the freezer, stripped off the meat, added some red peppers, and put everything into a light BBQ sauce, and served with al dente penne, and fresh kale.
I made my penne into a low-cal version of Noodles Alfredo by putting on a wee bit of softened butter, sprinkling with some grated asiago cheese, and a few turns of the grinder of Italian herbs.
Sautéed up a bit of red pepper and let the chicken bits cook with some watered-down BBQ sauce for about 20 minutes. I water down the sauce, and then let it thicken back up with the simmering on purpose. This diffuses the sauce into the meat instead of just coating it.
The kale was very nice – a perfect accompaniment with a bit of a bite.