From crazy plates

1 Teaspoon Olive Oil	1/3 Cup Barbecue Sauce (for
1/2 Cup Red Onion, Chopped	-Chicken And Ribs), Or Regular BBQ
1 Glove Garlic, Minced	-Sauce
4 Chicken Breast	8 Oz Rigatoni, Uncooked About 5
-(boneless)(skinless), Cut In 1"	-Cups Dry
-Cubes	1/2 Cup Reduced Fat Monterey Jack
2 Cups Mushrooms, Sliced	-Cheese, Shredded
1 Cup Green Pepper, Chopped	Chopped Parsley Or Cilantro For
1 Cup Spaghetti Sauce	-Garnish

Heat oil in large, non-stick saucepan over medium-high heat. Add onions and garlic. Cook and stir 1 to 2 minutes, until onions are softened. Add chicken and cook until no longer pink. Add mushrooms and green pepper. Continue to cook for 3 to 4 minutes, until vegetables are tender. Add spaghetti sauce and barbecue sauce. Stir well. Reduce heat, cover, and simmer for 5 minutes.

Meanwhile, prepare rigatoni according to package directions. Drain well. Add rigatoni to chicken and vegetables and mix well. Spoon pasta mixture onto serving plates and sprinkle with cheese and cilantro or parsley. Serve immediately.