Baked Buffalo Chicken Pasta |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a great merge of buffalo chicken and pasta salad - sort of. I found this recipe on a wonderful blog called How Sweet It Is, and I have adapted it slightly. My family loves when I make this for dinner! I usually serve it with steamed mixed vegetables. Ingredients:
1 lb pasta (penne, rotini, or something similar) |
3 boneless skinless chicken breasts, cooked and cut into chunks |
1 tablespoon butter |
1 tablespoon flour |
1 1/2 cups milk (i use fat free) |
1 cup monterey jack cheese, grated |
1/2 cup cheddar cheese, grated |
1/3 cup buffalo wing sauce |
1/3 cup panko breadcrumbs |
salt and pepper, to taste |
1/2 cup chopped tomato |
3/4 cup chopped green onion |
1/2 cup gorgonzola |
additional buffalo wing sauce |
Directions:
1. Cook the pasta according to directions.
2. While pasta is cooking, preheat the oven to 375 degrees F.
3. Heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color.
4. Add milk. Continue stirring until milk thickens.
5. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce.
6. Taste and season with salt and pepper if needed.
7. Spray a 9x13 baking dish with non-stick spray.
8. Add pasta and chicken, then pour cheese sauce over and mix thoroughly until everything is coated.
9. Sprinkle with additional grated cheese and bread crumbs.
10. Bake for 25 minutes or until cheese is golden brown.
11. Remove from oven and immediately top with desired garnish (I put tomatoes on mine, husband puts buffalo sauce on his).
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