With summer here, we’ve been busier than ever. The kids are getting to the age where they want to be involved in more activities, go more places, and do more things. And all of that takes time and costs money, which is why budget friendly summer meals are so important.
My husband and I both work full-time, so it’s important to us that we find ways to save time and the money to do other things, including having more family outings. So, we’ve been paring down where we can. One of our biggest household expenses is our food budget, so we decided to some of those expenses by having more simple dinners that are also budget-friendly in order to save both time and money.
And this One-Skillet Hawaiian Barbecue Chicken Pasta is both simple and budget-friendly. My family loves pizza and pasta, so I combined a couple of our favorite foods (Hawaiian Pizza with ranch dressing and Barbecue Chicken Pizza) and made them into an easy pasta dish. It’s a quick meal that’s ready in about 30 minutes, and it’s made entirely in one skillet (fewer dishes to wash!). One note – in the pictures, you’ll notice that I melted the cheese on top of the pasta. I found, though, that it works better to toss the the cheese in with the pasta rather than melting it on top. So, that’s why I call for it to be tossed in in the recipe instead of melting it on top.
I know a lot of families are trying to cut down on their food costs and that times can be tight, especially around the 1st and 15th of the month. So, I also included a cost breakdown below if you’re interested in seeing my pricing for this dinner. #RollIntoSavings #CollectiveBias
- 1 T. olive oil
- 1 small red or white onion, sliced
- 1 red bell pepper, seeded and diced
- 1 lb. boneless, skinless chicken breast, in 1/2-inch pieces
- 1 (32 oz.) container reduced-sodium chicken broth
- 16 oz. penne pasta
- 1 (8 oz.) can pineapple tidbits, drained
- 1 ½ c. Kraft Barbecue Sauce
- 1/2 c. Kraft Ranch Dressing
- 1/4 c. plain, nonfat Greek yogurt
- 2 c. Velveeta shredded cheddar cheese
- 2 T. cilantro, chopped
- Add olive oil to a large skillet, and heat over medium heat.
- Stir in onion and red pepper; cook for about 3 minutes, or until just softened.
- Add chicken breast, and cook, stirring regularly, until no longer pink.
- Remove chicken mixture to plate, and set aside.
- Add chicken broth to skillet, and bring to a boil.
- Stir in pasta, and cook until al dente. By this point, almost all of the broth should have evaporated/been absorbed.
- Add chicken mixture back to pasta along with pineapple, tossing to combine.
- Stir in barbecue sauce, ranch dressing, and Greek yogurt until combined.
- Sprinkle pasta with cheese, and toss to combine.
- Sprinkle with cilantro just before serving.
The prices for the products above are from my local Walmart. Some of the items, like the cheese, barbecue sauce, and ranch dressing, were on rollback when I purchased them. I’ve included a store photo (below) to show you where you can find the dressing and the barbecue sauce.
Also, this recipe makes a huge amount of pasta. It easily made three meals for my family of four. So, this meal came out to be about $1.21 (pre-tax) per serving.