Baked Buffalo Chicken Pasta (Recipe)
Remember when I made some faux Buffalo chicken macaroni and cheese? Well a bunch of people asked for the recipe and I don’t have one because I am not what you would call a stellar cook in the kitchen. But I did find one that I wanted to share. And no, it’s not from Pinterest. It’s from one of my favorite bloggers over at How Sweet It Is. I mean all of her recipes are to die for but I will have to hunker down at some point and whip this one up because, hello, it’s Baked Buffalo Chicken Pasta! Or if someone could just come over with this already made I’ll provide the wine and entertainment. Just an idea.
This recipe is courtesy of How Sweet It Is – check out all the food porn pictures here.
Baked Buffalo Chicken Pasta
serves 4-6
1 pound pasta
3 boneless, skinless chicken breasts, cooked and cut into chunks
1 tablespoon butter
1 tablespoon flour
1 1/2 cups milk
4 ounces freshly grated monterey jack cheese (I used half a brick) + more for topping
1/3 cup freshly grated sharp cheddar cheese + more for topping
1/3 cup buffalo wing sauce
1/3 cup panko bread crumbs
salt and pepper to taste
for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup Gorgonzola cheese, additional buffalo wing sauce
Preheat oven to 375 degrees F.
Prepare water for pasta and cook according to directions.
While pasta is cooking, 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. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.
Spray a baking dish (9 x 13 is fine, I used a round 4-inch deep dish) with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix thoroughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with Gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.
Stephanie
Wednesday’s workout: Bar Method
Wednesday’s meals highlight: Protein Bar Egg Bowl for breakfast – egg whites, spinach, tomatoes and cheese topped with hot sauce. Perfection!
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