1 lb dried linguine pasta
1 tbsp olive oil
1 tbsp diced shallots
1 tsp diced jalapeño chile pepper
12oz. skinless boneless chicken thighs, chopped
1/4 cup chicken broth, or stock, or broth
3/4 cup Bull's-Eye or homemade barbecue sauce
1. Cook the pasta according to package directions.
2. While the pasta is cooking, heat the oil in a medium sauté pan over medium heat. Add shallots and jalapeño pepper; sauté for 2 minutes. Add the chicken; sauté for 3 to 4 minutes or until chicken is no longer pink.
3. Add the drained cooked pasta, the stock, and half of the barbecue sauce; simmer for 2 minutes then add the remaining barbecue sauce. Serve with grilled asparagus.
Lightly coat a grill pan with olive oil. Remove tough stems from one bunch (about 1lb) asparagus. Cut stalks into 2-inch pieces. Drizzle with 1 tbsp olive oil; season with salt and pepper; Grill for 4 to 6 minutes in grill pan or until asparagus is tender. ∎