2 tablespoons olive oil
1/2 medium onion, diced
1 teaspoon garlic, minced
2 cups Rotini pasta, uncooked
14.5 oz can petite diced tomatoes
1 & 1/2 cups chicken broth
1/2 cup barbecue sauce
1 medium rotisserie chicken (I used all of the meat I could get off of it)
2 cups colby jack cheese, shredded
In a large skillet, heat olive oil on medium-high heat. Saute the diced onion until tender. Add the garlic and cook another minute.
Add the uncooked pasta, tomatoes, broth, bbq sauce and shredded chicken to the skillet. Mix well and bring to a boil.
Reduce heat to low and simmer, stirring occasionally until pasta is tender.
Top with the shredded cheese, cover with a lid and let cheese melt. Finish with a drizzle of bbq sauce.