Skillet Macaroni Barbecue

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40 minutes Prep: 15 minutes Cook: 25 minutes

283 calories per serving view nutrition facts

Ingredients

2	tablespoons	red wine	cooking
1	each	onion	large, cut vertically into thin strips
1	each	green bell pepper	large, cut vertically into thin strips
2	each	garlic cloves	finely chopped
1 1/4	cups	water
16	ounces	tomatoes	stewed
1/3	cup	barbecue sauce
1 1/2	cups	pasta	elbow macaroni, uncooked
8	ounces	corn	canned, drained
3/4	cup	cheddar cheese	fat free

Directions

Heat cooking wine in a large nonstick skillet over medium heat.

Add onion, green pepper, and garlic.

Cook, stirring frequently, until vegetables are tender, about 5 minutes.

Add water, stewed tomatoes, and barbecue sauce.

When mixture boils, stir in macaroni and corn.

Reduce heat to medium-low, cover, and simmer 15 minutes.

Turn heat off.

Sprinkle cheese evenly over macaroni.

Replace lid and let stand 5 minutes to allow cheese to melt.

Quick tip: You can cut the onion and pepper up to a day ahead and refrigerate until needed.

The rest can be done very quickly.

NOTE: original used 2 teaspoons of vegetable oil to sauté the vegetables

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