I've never even seen The Neeley's but someone at work made this and brought in the leftovers. It sounds ghetto, but it was amazing! It was like a distant relative of chicken cacciatore, but with a smokey flavor from the Worcestershire sauce and some kick from the chili powder and cayenne. I'll bet the leftovers will even better tomorrow after the pasta sucks up all the flavors.
1 1/4 cups ketchup
2/3 cup water
1/3 cup apple cider vinegar
2 1/2 tablespoons light brown sugar
2 1/2 tablespoons sugar
1/4 tablespoon fresh ground black pepper
1/4 tablespoon onion powder
1/4 tablespoon garlic powder
pinch of chili powder
pinch of cayenne pepper
1/2 tablespoon lemon juice
1/2 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours. You can make this ahead of time and refrigerate.
1/2 tablespoon olive oil
1 1/2 cups bell pepper, chopped (mixed colors or all one color)
1 small yellow onion
2 cups Neely's BBQ sauce (recipe above)
8 ounces chicken, cooked and chopped into bite-size pieces
8 ounces whole wheat spaghetti
In a large skillet, heat olive oil over medium heat. Saute the pepper and onion, until softened for 1 to 2 minutes. Add the premade BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chicken.
Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook until al dente and drain. Toss spaghetti with sauce.
Yields 4 servings.
flex - 7 point per serving
core - 1 point per serving (for the sugar)