Sunday, January 17, 2010

Buffalo Chicken Pasta

This sounds really weird but it really tastes wonderful! It's not spicy like I thought it would be which turned out perfect for us so that Jordan could eat it with us but if you prefer hotness I think you could just add more of the hot sauce or even sprinkle in some cayenne pepper. I don't have a picture but if you head on over to Stolen Moments blog where the original recipe came from you'll be able to see her picture. I came across the recipe at Once a Month Mom because it was on this month's once a month cooking menu.

Buffalo Chicken Pasta

1 lb spaghetti, fully cooked & drained (we used seashell pasta)
1 to 1 1/2 lbs boneless skinless chicken breasts
salt & pepper to taste
2 cups chicken stock
8 oz cream cheese
1/4 cup hot sauce
1 cup Ranch or Bleu Cheese dressing (we used Ranch)

1. Season chicken breasts with salt & pepper. Place in a skillet with chicken stock, bring to a boil, cover. Simmer for 15-20 minutes or until the chicken is fully cooked. Remove and reserve 1/2 cup cooking liquid.

2. In a saucepan, combine cream cheese, hot sauce & reserved cooking liquid. Cook over medium-low heat until the cream cheese is completely melted (this part is pretty weird looking until the cream cheese is completely melted and mixed in). While the sauce is cooking, shred or cube the cooked chicken.

3. Add the dressing and the chicken to the saucepan, stir to combine then toss with the cooked pasta. Enjoy!