Buffalo Chicken Pasta

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Buffalo Chicken Pasta

Ingredients

  • 1 12 oz. box Hodgson Mill Whole Wheat Penne
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/8 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 lb. chicken breast, boneless, skinless, cubed
  • 2 tsp vegetable oil, divided
  • 1-2 tsp hot sauce
  • 1 cup celery, sliced
  • 1/2 cup red onion, chopped
  • 1 cup mayonnaise, low-fat
  • 1 cup bleu cheese salad dressing, low-fat
  • 3/4 cup skim milk
  • 2 Tbsp bleu cheese, crumbled

Directions

Prepare pasta according to package directions.  While pasta is cooking, combine paprika, salt, garlic powder and pepper.  Sprinkle over chicken, stirring to coat.  Add 1 teaspoon of oil to a large skillet and heat over medium to high heat.  Add chicken to skillet and sauté until golden brown and cooked through, about 4 minutes. Add hot sauce; cook 1 minute.  Remove chicken from skillet, add remaining teaspoon of oil to skillet, add celery and onion, and sauté about 2 minutes.

Combine mayonnaise, dressing and milk in a small bowl.  Add to vegetables in skillet.  Add chicken.  Stir constantly and cook until heated.  When pasta is done, drain and return to pot.  Add contents of skillet to pot and mix well.  Transfer to service dish and sprinkle with blue cheese.  Serve immediately



Nutrition

1/6 of recipe Nutrient Single Serving
Calories 386.42
Protein (g) 31.12
Carbohydrates (g) 46.78
Fat (g) 7.11
Saturated Fat (g) 3.60
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