This is a very good recipe. After the pasta has been drained I place it in the 13*9 pan. Then I put the mustard and BBQ sauce on at this point to prevent the pasta from becoming gummy or sticky. I also use chicken tenderloins that are already skinned and deboned. They are easier to cook. They cook in less time and they are more tender in my opinion. Again this is a very good recipe and it is good for leftover lunches.

Reviewed On: Jan. 29, 2007