Buffalo Chicken Pasta

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Set the cheddar, mozzarella, and cream cheese out ahead of time. We want them near room temperature when we add them to the pasta.

Step 2

1. Place the chicken in a pot of water and bring to a gentle boil. Cook for 15 minutes, until cooked through. Remove and use two forks to shred. Toss with blue cheese dressing and set aside.

Step 3

Pro Tip: Add 1-2 chicken Bouillon cubes to the water to add more flavor to the chicken.

Step 4

Melt butter in a large high-walled skillet over medium heat. Add the onion and celery. Cook for five minutes, until softened. Add the garlic and cook for one minute.

Step 5

Add the undrained diced tomatoes and chicken broth. Bring to a boil and add the pasta. Submerge the pasta into the liquid and let it come back to a boil.

Step 6

Cover and let it boil for 10-13 minutes. Lift the lid and run a silicone spatula underneath the pasta a few times throughout cooking to ensure the pasta doesn't stick. Test a pasta noodle for doneness before proceeding.

Step 7

Add the shredded chicken and red pepper flakes.

Step 8

Optional: Once sauce is near your desired consistency, swirl in 2 tablespoons COLD butter. This is called "Monter au Beurre" and will create a smooth finish.

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