The eyebrow was at the ingredients. Carrots, celery, and tomatoes were the main causes to my eyebrow arching. Celery makes sense. You eat buffalo chicken wings with celery but the tomatoes and carrots just didn’t add up.
Either way, I decided to forge ahead and make the recipe as listed.
Buffalo Chicken Pasta
Source: Eat More of What You Love
- 8 oz. penne pasta
- 2 tsp. canola oil
- 1 small onion, diced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 boneless, skinless chicken breasts, cut into bite sized pieces
- 2 tsp. all purpose flour
- 2 tsp. paprika
- 2 tbsp. hot sauce
- 14.5 oz. diced tomatoes with juice
- 1 cup low-sodium fat free chicken broth
- 2 tsp. butter
- 1/2 cup blue cheese crumbles
- 2 tbsp. green onions, sliced
1. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, heat the canola oil over medium heat. Add the onions, carrot and celery and cook for 5-7 minutes. Add the garlic and cook 1 minute more.
3. Meanwhile, combine the flour and paprika together in a shallow dish. Dredge the chicken pieces through the mixture, then add the chicken to the skillet. Cook for 5-7 minutes or until the chicken is mostly cooked through, stirring frequently.
4. Pour in the hot sauce, tomatoes and chicken broth and bring to a simmer. Simmer for 3 minutes or until slightly thickened. Stir in the butter until melted.
5. Divide the pasta among the dishes, top with the chicken mixture and then garnish with the blue cheese crumbles and green onions.
The taste of this dish wasn’t bad, but I wouldn’t call it buffalo chicken pasta by any means. It wasn’t nearly spicy enough and there wasn’t enough blue cheese to coat the dish. With some adjustments, this could be pretty tasty.