Creamy Chicken Spring Pasta Skillet

Ingredients

• 1 cup classico creamy alfredo pasta sauce 
• 0.5 cup heinz apple cider vinegar 
• 8 oz asparagus spears fresh steamed
• 1 cup original barbecue sauce kraft
• 8 oz fettuccine barilla uncooked
• 0.3 cup basil leaves fresh thinly sliced
• 2 Tbsp polly-o parmesan cheese shredded
• 0.5 cup roasted peppers red chopped
• 1 lb chicken breasts boneless skinless
• 2 Tbsp soya sauce 
• 0.3 cup lea & perrins worcestershire sauce 

Equipment

• sauce pan
• ziploc bags

Directions

1. Mix barbecue sauce, vinegar, Worcestershire sauce and soy sauce.
2. Pour over chicken in resealable plastic bag; seal bag. Refrigerate 2 hours to marinate.
3. Remove chicken from marinade; discard bag and marinade. Cook chicken in smoker with a combination of apple, hickory and oak woods at 225F for 30 to 45 min. or until chicken is cooked through (165F).
4. Remove chicken from smoker; cover.
5. Let stand 15 min.
6. Meanwhile, cook pasta as directed on package and heat sauce in large saucepan as directed on package. Stir asparagus, peppers and basil into sauce.
7. Add pasta; toss to coat.
8. Place pasta mixture on serving platter.
9. Cut chicken into thin slices; place on top of pasta. Arrange asparagus tips around chicken; sprinkle with Parmesan cheese.