Wednesday, September 9, 2009

Buffalo Chicken Pasta

Several people have requested this recipe and this was the easiest way I could think to get it to them. I hope you all enjoy it. We certainly do!

Buffalo Chicken Pasta
· 1 lb. favorite spaghetti-like pasta, fully cooked and drained
· 1 - 1 1/2 lbs. boneless, skinless chicken breasts
· salt & pepper, to taste
· 2 c. chicken stock
· 8 oz. cream cheese
· 1/8 c. hot sauce (more or less, depending on desired intensity. 1/8 c. will be mild in flavor.)
· 1 c. Ranch or Bleu cheese dressing

1. Season chicken breasts with salt and pepper to taste. Place in a skillet with chicken stock, bring to a boil, cover and simmer for 15 - 20 minutes, or until the chicken is fully cooked. Remove chicken and reserve 1/2 c. cooking liquid.
2. In a saucepan, combine the cream cheese, hot sauce and reserved cooking liquid. Cook over medium-low heat until the cream cheese is completely melted. While the sauce is cooking, shred or cube the cooked chicken.
3. Add the dressing and chicken to the saucepan, stir to combine, and then toss with the cooked pasta.