Tonight’s turkey sandwich dinner was hardly exciting (although it was yummy), but I do still have a rather delicious dinner recipe to share with you all. So last night when Jay and I were having all that fun? Well, we were also eating a pretty amazing dinner…
Earlier in the day, I had texted Jay to tell him what I had in mind. I thought for sure he’d be right on board, but he was actually a little leery at first…
I mean, we’ve had Buffalo Chicken Mac & Cheese before, so I figured I had this one in the bag?
Well, no worries. By the time he took his first bite, I had him hooked.
This dish was not only super easy to make, but the flavor was definitely quite unique. Not something you’d typically expect from a regular pasta dish…or so Jay says. I’ve learned to have no expectations.
The only thing I wished I had had on hand was some blue cheese crumbles to sprinkle on top. Fortunately, we did have some fresh parmesan on hand, so I went with that, although I’m sure some shredded mozzarella would also be just as good.
Not only is this dish delicious, but it’s also fairly healthy to boot – the nutrition stats for one serving (about 1-1/2 cups) is going to come in right around this:
- 275 calories
- 6g fat
- 25g protein
- 6g fiber
Granted, Jay and I both probably had more than a serving, but we do still have plenty of leftovers, so we didn’t go too overboard.
Then again, I have been picking at them sporadically throughout the day today, sooo…
Buffalo Chicken Pasta
(adapted from Eat More of What You Love cookbook)
Makes 6 servings
- 8 ounces dry pasta (I think any tube pasta would work best)
- 2 teaspoons canola oil
- 1/2 medium onion, diced
- 1/2 cup diced carrots (I used about 8-10 baby carrots)
- 1/2 cup diced celery (about 3 ribs)
- 2 large cloves garlic, minced
- 2 cups cooked chicken breast, cubed or shredded
- 2 teaspoons paprika
- 1-2 tablespoons flour
- 2 tablespoons hot sauce (I used Frank’s Buffalo Wing sauce)
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 cup low-sodium chicken broth
- 2 teaspoons light butter
- crumbled blue cheese (or any cheese you like)
- sliced green onions
While preparing sauce, cook pasta according to directions on package and set aside.
Heat the oil in a large skillet over medium heat. Add the onion, carrots, and celery and sauté for 5 minutes, stirring occasionally. Add garlic and chicken and sauté for 1-2 more minutes.
Sprinkle the paprika and flour over the mixture and stir to coat. Add hot sauce, tomatoes, and chicken broth; simmer 3-5 minutes or until the sauce starts to thicken. (*If you’d like the sauce a bit thicker, slowly add in some more flour). Swirl the butter into the sauce.
Place pasta back in the pot you cooked it in, pour the sauce on top and toss gently to combine. Sprinkle with cheese and green onions. Serve and enjoy!