Sunday, September 29, 2013

Buffalo Chicken Pasta

Ya'll - you need to put this one on your menu plan for next week!  I took this recipe from how sweet it is, found it more healthy here, and used the mac and cheese recipe from here...basically awesome.

Buffalo Chicken Pasta
5 cups (12 oz) whole wheat pasta
6 cups whole milk
1.5 ish cups of grated cheese (we used cheddar)
2 chicken breasts (boneless/skinless), cooked and cut into chunks
1/3 cup buffalo wing sauce
1/3 cup bread crumbs (i.e. toast put into the food processor or clean coffee grinder)
Garnish: fresh cilantro (quite a bit), 4 oz. Gorgonzola cheese, and some extra buffalo wing sauce (we just used regular bbq sauce)

Preheat oven to 350F/175C (the original said 375F/190C).

Mix pasta, milk and salt in a large sauce pan.  Cook over medium-high heat STIRRING ALMOST CONSTANTLY until the pasta is tender (10-15 minutes).  Remove from heat.  Add cheese and stir until melted. (this is how we make mac and cheese from the heavenly homemaker mac and cheese recipe).  At this time, I also stirred in the chunks of chicken and buffalo wing sauce.

Pour it all into a greased 9 x 13 pan.  Top with bread crumbs and a little bit of cheese.

Bake for 20-25 minutes.  After you take the pan out of the oven, top with cilantro and the gorgonzola cheese.