Friday, September 25, 2009

Buffalo Chicken Pasta

Kinda spicy, kinda creamy, totally different! Chicken seasoned and grilled then simmered in a spicy buffalo wing sauce plus a mac and cheese that your momma would never have thought to make! This meal is quick and easy, yet very very impressive and perfect for a dinner party. This serves 4 but is easily doubled.

Spice Rub:
    1tbs paprika
    1 tsp chili powder
    1 tsp ancho or cayenne pepper
    1 tbs ground cumin
    1 tsp celery salt
    2 tbs butter
    2 tbs veg oil
    4 tbs flour
    2 c milk
    1/3 c blue cheese, plus more for garnish
1lbs chicken tenders or breasts cut into strips
1/2 c your favorite hot sauce or buffalo wing sauce
2 tbs salt
1 lb box rigatoni pasta

Bing a large pot of water to a boil. Add in the salt and pasta and cook till al dente.
Meanwhile, mix the spices together and rub into the chicken pieces. You won't need all the spice rub, so save the rest for another time. Grill or saute quickly on both sides. In a small sauce pan heat the hot sauce and add in the chicken. Cook over medium until the chicken is cooked though, about 5 mins.
Once the pasta is cooked, leave it in a colander while you prepare the sauce in the pasta pot. Melt the butter and oil together over medium heat. Whisk in the flour and let cook for a min or two, then while whisking, quickly pour in the milk, making sure to get all the flour whisked in. Turn the heat to high and bring to a boil, stirring occasionally so it doesn't burn. Once it boils, reduce heat back to medium and add in the blue cheese. When it has almost completely melted, stir in the pasta.
To serve, divide the pasta among four plates. Top each with a few pieces of chicken the drizzle some of the hot sauce over the top. Finish it with some blue cheese crumbles on top. Serve with a tossed salad and some hard bread!

H A P P Y  C O O K I N G !!

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