Buffalo Chicken Pasta


Photo: Amanda Parks
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Ingredients

2 6 ounces cans of cooked chicken
1/2 pound of short cut pasta (your choice)
8 ounces of hot sauce (Texas Pete or Frank's Red Hot works best)
2 tablespoons of butter
Dash of salt
1 green onion (scallion)
1/2 cup of sharp shredded cheddar cheese

Preparation

1
Bring water to rolling boil for pasta
2
Lightly salt water
3
Add 1/2 lb. of pasta
4
Cook just short of al dente (or has a bite to it)
5
Drain Pasta (but reserve one cup of the hot starchy water to add later)
6
Add pasta back to empty hot pot
7
Add the 2 tbsp. of butter
8
Add chicken, hot sauce and the reserved starchy water
9
Stir on low heat until all ingredients combine and warm through (or water evaporates)
10
Top with sliced scallions and cheese.
.

Yield:

24 mini muffins

Added:

Thursday, December 10, 2009 - 4:03pm

Creator:

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