Servings: ~12 servings @ 225 calories/serving (2701 calories for whole pot)

1 T. extra-virgin olive oil 1 T. extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks 2 boneless skinless chicken breasts, cut into bite-size chunks
3 C. water 3 C. water
1 ½ C. chicken broth 1 ½ C. chicken broth
½ t. salt ½ t. salt
12 oz. penne pasta 12 oz. penne pasta
⅔ C. barbecue sauce ⅔ C. barbecue sauce
⅓ C. sour cream ⅓ C. sour cream
½ C. shredded mozzarella cheese ½ C. shredded mozzarella cheese
½ C. shredded sharp cheddar cheese ½ C. shredded sharp cheddar cheese

In a large 12-inch nonstick skillet, heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big).
When hot, add the chicken and sauté, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken to a plate and set aside.
In the same skillet, add the water, chicken broth, penne and salt.
Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy.
Stir in the barbecue sauce and sour cream.
Once mixed, add in the reserved chicken and shredded cheese. Stir to combine and cook until everything is heated through.