Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup grilled chicken breast, diced
- 1 cup bell peppers (red, yellow, green), chopped
- ½ cup red onion, finely chopped
- 1 cup cheddar cheese, shredded
- ¾ cup BBQ sauce
- 1 cup sour cream (or Greek yogurt)
- 2 tsp dried herbs (parsley or dill)
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni in salted boiling water until al dente. Drain and rinse under cold water.
- Grill or sauté the seasoned chicken breast until fully cooked. Let it rest, then chop into bite-sized pieces.
- In a large bowl, mix diced bell peppers and red onion.
- Whisk together sour cream and BBQ sauce until smooth in a separate bowl.
- Combine cooled pasta with the veggies, chicken, cheese, herbs, salt, and pepper in the veggie bowl. Fold in the dressing mix until well combined.
- Cover and chill for at least one hour before serving.
Notes
- Customize with your choice of veggies or proteins like beans for a vegetarian option.
- For a spicy twist, add jalapeños or hot sauce to the dressing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 60mg