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Wednesday, November 11, 2009

Buffalo Chicken Pasta

This is the second recipe I've tried from Smoky Mountain Cafe. I have never thought of trying buffalo chicken as a pasta dish. This was a nice change for dinner. It is spicy - I used 3 Tbsp of hot sauce. I cooked my chicken the night before in my Pampered Chef Deep Covered Baker (only takes 8 minutes). This meal came together in less than 20 minutes. Great weeknight meal!


Buffalo Chicken Pasta
adapted from Smoky Mountain Cafe

  • 1 pound chicken, seasoned with lemon pepper
  • 1/2 pound penne pasta, cooked and drained
  • 2 tsp olive oil
  • 1 shallot, chopped
  • 2 garlic cloves, minced
  • 8 oz tomato sauce
  • 3 Tbsp wing sauce
  • 1 Tbsp Worcestershire

Season chicken with lemon pepper, cook and chop (I used my Deep Covered Baker and cooked on High for 8 minutes).

 In a large skillet add olive oil, shallot and garlic. Saute for 3 minutes. Add worcestershire, tomato sauce, wing sauce and chicken to skillet. Simmer over medium-low heat for 20 minutes. Toss in cooked penne pasta. Top with cheese of your choice - I used an Italian cheese blend.



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2 comments:

  1. I've seen a couple of recipes similar to this and couldn't figure out if I'd like it. There are some strong flavors involved. Thanks for the post, I'll give it a try.

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  2. Katherine is great, isn't she? I've gotten several of our favorites from her blog.

    This one is not one we've made yet but it does sound spectacular! I love buffalo sauce on any chicken. The vinegary/buttery kick makes my mouth happy!

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