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16 ounces Rigatoni, Mostaccioli or other medium pasta shape — uncooked
1 tablespoon vegetable oil
4 ounces boneless, skinless chicken breast, cut into 1/2-inch cubes
1/4 cup green bell pepper, thinly sliced
1/4 cup red onion, thinly sliced
1 clove garlic, pressed
1/2 cup spaghetti sauce (your favorite)
1/4 cup hickory-smoked barbecue sauce
1/2 cup grated Provolone cheese
1/2 cup grated Mozzarella cheese
3 green onions, trimmed and thinly sliced
1/4 cup cilantro, chopped

Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and saute, stirring occasionally, until browned on all sides, about 3 minutes. Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Add spaghetti sauce and barbecue sauce and heat just to boiling. Remove from heat.

Drain pasta, reserving 1/4 cup of water and return pasta to the pot. Add chicken mixture and cheese to the pot. Stir over low heat until pasta is coated with sauce. Add enough of reserved cooking liquid, if necessary, to make the sauce lightly coat the pasta. Transfer pasta to serving bowls and top with scallions and cilantro.

VEGETARIANS: Skip the chicken and add a 15-oz. can of drained white beans.

Serving Suggestions: A spinach salad would be perfect!

Nutritional Data: Per serving: 464 calories; 9g fat; 24g protein; 60g carbohydrate; 3g dietary fiber; 44mg cholesterol; 601mg sodium. Exchanges: 3 1/2 grain(starch); 2 lean meat; 1 vegetable; 2 fat; 0 other carbohydrates.