Thursday, April 15, 2010

Buffalo Chicken Pasta

A warm, comforting pasta dish, with a bit of a kick! Serves 6.
8 oz. pasta (I use ziti), cooked until al dente and drained
2 cups cooked chicken (canned or leftovers)
salt and pepper to taste
2 tbsp. olive oil
1 small onion, diced
3 cloves garlic, minced
1 lg can mushroom stems and pieces
1/2 cup dry white wine or chicken stock
1 cup water or chicken stock
3 oz. cream cheese, softened
3/4 cup sour cream
2-3 tbsp. hot sauce
1 to 1 1/2 cup shredded mexican blend cheese
1. Preheat oven to 350 degrees. Lightly grease casserole dish.
In large skillet, heat oil and saute onions for 1 -2 minutes. Add garlic and mushrooms and saute until onions are translucent and mushrooms are starting to carmelize. Add all the liquid, chicken, salt and pepper, and hot sauce and heat through. Reduce heat to low and add cream cheese and sour cream. When cream cheese and sour cream is thoroughly incorporated, remove from heat, add pasta, and combine. Finally, add shredded cheese, mix well, and pour into prepared casserole dish. Bake for 30-35 minutes, until cheese is melted and bubbly.
Can be served with additional sour cream, or with sour cream mixed with a little hot sauce. Hot sauce in recipe can be adjusted to taste.
All the goodness of buffalo chicken in a warm, comforting pasta dish!

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