• 10 oz. medium rigatoni pasta
• 1 Tbsp. olive oil
• 8 oz. boneless, skinless chicken breast, cut into bite-sized pieces
• 1/2 cup green bell pepper (julienne cut)
• 1/2 cup red onions (julienne cut)
• 1 tsp. finely chopped garlic
• 3/4 cup tomato pasta sauce
• 1/2 cup hickory-smoked barbecue sauce
• 1/2 cup reduced fat mozzarella cheese
• 3 green onions,
• sliced 1/4 cup cilantro, chopped

Prepare pasta according to directions without salt or oil. Heat oil in a large non-stick skillet over medium heat until hot. Add chicken and saute until browned. Add bell pepper, onion and garlic and cook until tender. Add tomato sauce and barbecue sauce and heat just to boiling. Remove from heat. Drain pasta, reserving about 1/4 cup of the cooking water and returning to saucepan. Add chicken mixture and cheese to the pasta and toss to coat. If needed, add some of the cooking water to thin sauce. Top with green onions and cilantro and serve.