Buffalo Chicken Pasta
INGREDIENTS
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1 pound penne
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1 1/2 t salt
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1 1/2 t pepper
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1 1/2 t garlic powder
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1 1/2 paprika(see note below)
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1 pound chicken, diced
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2 T oil (or just 1 if you aren’t using celery)
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1 cup chopped celery(optional)
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2 T Frank’s hot sauce(plus extra if you wish, see note below)
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1 c mayo(can go low- or non-fat if you want)
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1/2 c ranch(use the good stuff here since it gives most of the flavor)
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3/4 c milk
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1 cup shredded mozzarella or 1/2 cup blue cheese (optional, see note below)
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Notes:
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Paprika gives a nice, medium spice. If you prefer milder, add an extra 1 1/2 garlic powder instead. I’ve also made this with Cajun seasoning instead of paprika, which I think gives it more kick.
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I’m the only one who actually eats the celery in this dish, so I usually don’t bother with it. It does add a little crunch and texture, but it’s not necessary.
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You can add an additional tablespoon of Frank’s to the sauce if you like a lot of spice. Leave this out if you like it milder.
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This pasta is amazing without any cheese on top at all, which is how I made it recently, figuring I was cutting at least some calories by not adding it. Use mozzarella if you want gooey and blue cheese if you want that chicken wing flavor.
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