Barbecued Chicken Pasta with Blue and Parmesan Cheeses

Time to clean out some of the leftovers in the refrigerator tonight. We barbecued some chicken and hotdogs a couple nights ago; 2 chicken breasts slathered in Sweet Baby Ray's barbecue sauce were needing to be reinvented. I pulled out an old recipe of mine (a kid favorite) to use up the chicken breasts.

Barbecued Chicken Pasta with Blue and Parmesan Cheeses has a summery feel and uses up some of the leftovers lurking in the refrigerator. The kids and I gobbled up our pasta. I also served a garden salad with romaine, broccoli, peas, and cherry tomatoes topped with an all-American favorite - 1000 island dressing. A loaf of crusty bread rounded out the meal.

We were all happy and full tonight.

Barbecued Chicken Pasta with Blue and Parmesan Cheeses

2 tablespoons butter
2 tablespoons olive oil
6 shallots, chopped
4 large garlic cloves, chopped
2 large chicken breast, grilled & smothered in barbecue sauce, chopped in small pieces
3/4 cup marinara sauce
3/4 cup barbecue sauce
1/2 teaspoon salt
couple dashes hot sauce
2 small tomatoes, chopped
1/4 cup blue cheese, plus more for sprinkling
1/2 cup Parmesan cheese, plus more for sprinkling
1/2 pound fettuccine, cooked and drained

Heat a large saute pan to medium high. Add butter and olive oil. When butter is melted and bubbling, add shallots and cook for about 4 - 5 minutes or until starting to caramelize. Add garlic and cook for 1 minute. Add chicken and toss to coat with shallot mixture. Add marinara sauce, barbecue sauce, salt, hot sauce, and tomatoes. Toss to coat. Stir in blue and Parmesan cheeses. Add pasta and toss to coat.

To serve, top pasta with more blue and Parmesan cheeses.