Buffalo Chicken Pasta
By: Amanda Parks
Published: Thursday, December 10, 2009 - 4:03pm

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.