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Looking for a delicious and hassle-free dinner option? Look no further than this Barbecue Pork and Penne Skillet recipe. Packed with bold flavors and easy to make, this one-pot meal is perfect for busy weeknights or lazy weekends. With the combination of tender barbecued pork, flavorful penne pasta, and a variety of aromatic spices, this dish is sure to become a family favorite. Let’s dive into the details of this mouthwatering recipe.
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Barbecue Pork and Penne Skillet: A Flavorful and Easy One-Pan Meal
This hearty and satisfying dish combines tender barbecued pork, penne pasta, and a medley of vegetables in a flavorful sauce. It's a perfect blend of smoky, sweet, and tangy flavors, creating a crowd-pleasing meal that can be enjoyed any time of the year.
Ingredients
- 1 package 16 ounces penne pasta
- 1 cup chopped sweet red pepper
- 3/4 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 carton 16 ounces refrigerated fully cooked barbecued shredded pork
- 1 can 14-1/2 ounces diced tomatoes with mild green chiles, undrained
- 1/2 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon pepper
- 1/4 teaspoon salt
- 1-1/4 cups shredded cheddar cheese
- 1/4 cup chopped green onions
Instructions
- Cook the penne pasta according to the package instructions. Drain and set aside.
- In a large skillet, sauté the chopped red pepper and onion in butter and olive oil until tender. Add minced garlic and sauté for an additional minute.
- Stir in the refrigerated fully cooked barbecued shredded pork, diced tomatoes with mild green chiles, beef broth, ground cumin, pepper, and salt. Heat the mixture through.
- Add the cooked penne pasta and shredded cheddar cheese to the skillet, stirring until the cheese is melted and the ingredients are well combined.
- Sprinkle the chopped green onions over the top for a fresh and vibrant finish.
- Serve hot and enjoy!
Notes
This recipe can be easily customized by adding your favorite vegetables such as mushrooms, zucchini, or spinach.
For an extra kick of heat, you can add a dash of hot sauce or crushed red pepper flakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish can be served as a main course with a side salad or as a side dish alongside grilled meats or roasted vegetables.
