Zippy Buffalo Chicken Thigh Penne with crispy onions

Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Ingredient(s) used more than once: Buffalo sauce, shredded cheese

Step 2

Pat chicken thighs dry. Season all over with 1/4 tsp. salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.

Step 3

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Step 4

Add flour to hot pan. Stir occasionally until no dry flour remains. Add 1 1/2 cups water, half the Buffalo sauce (to taste; reserve remaining for garnish), garlic salt, cream cheese, and half the shredded cheese (reserve remaining for garnish). Stir occasionally until combined and sauce is slightly thickened, 3-4 minutes. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Step 5

Add peas and pasta to hot pan. Stir occasionally until heated through, 1-2 minutes. Remove from burner. Plate dish as pictured on front of card, topping pasta with remaining shredded cheese, remaining Buffalo sauce (to taste), dressing, and crispy onions. Bon appétit!

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