1 lb. boneless, skinless chicken thighs, cut into 3/4″ pieces
1/4 cup Mild BBQ Sauce
1 tbsp. Kinder’s Mild BBQ Rub
8 oz. Penne pasta
1/2 lb. bacon, thick-cut, cut into 1/2″ pieces
1 small red onion, chopped
6 oz. smoked Gouda cheese, grated
4 green onions, chopped
1/4 cup cilantro
Pre-heat oven to 375°F.
Cook Penne according to package directions minus 1 minute. Drain. Set aside.
Fry bacon until crisp, set aside on paper towel-lined plate.
Saute onion over medium to high heat for two minutes or until softened.
Season chicken with Mild BBQ Rub and add chicken and continue cooking, about 5-7 minutes, or until cooked through and internal temperature reaches 165°F.
Remove from heat, add 1/2 the bacon and combine. Set aside to cool.
Add Mild BBQ Sauce to the chicken mixture along with pasta, green onions, cilantro and 3/4 of the grated cheese.
Transfer to greased 1 1/2 quart casserole dish or cast iron skillet. Top with remaining cheese and bacon.
Bake uncovered for 15 minutes or until cheese is golden and bubbly. Serve and Enjoy.