Recipe: Buffalo Chicken Pasta

Buffalo Chicken Pasta

This is a recipe that my sister, Rachel, gave to me.  If you like the flavor of buffalo chicken wings, you may be a fan of this pasta dish. :)  

I like the zing of the blue cheese dressing mixed with the buffalo sauce.

1 large boneless skinless chicken breast (1 lb.)

1/2 cup blue cheese dressing (can substitute ranch dressing)

2 tbsp. butter, separated

1/2 cup onion, diced

1 stick celery, diced

3 cloves garlic, minced

1 can diced tomatoes with green chilies, undrained (14.5 oz.)

4 cups chicken broth

1 lb. penne pasta

1/2 cup buffalo sauce

8 oz. cream cheese, softened and cubed

*Set out cheeses and cream cheese ahead of time to reach room temperature.

Place chicken in a pot of water with two tsp. chicken granules and bring to a gentle boil.  Cook for 15 minutes, until cooked through.  Remove and use two forks to shred.  Toss with blue cheese dressing and set aside.

Melt butter in a large skillet over medium heat.  Add onions and celery.  Cook for 5 minutes until softened.  Add the garlic and cook for 1 more minute.

Add the undrained tomatoes and chicken broth.  Bring to a boil and add pasta.  Submerge the pasta into the liquid and let it come back up to a boil.

Cover and let boil for 10-13 minutes, or until al dente.  Reduce heat to low.  Add buffalo sauce, cubed cream cheese, and shredded cheese.  Gently stir until sauce is thickened.

Add the shredded chicken and red pepper flakes.

Swirl in 2 tbsp. of cold butter when the sauce is desired consistency.