Tuesday, January 7, 2014

Baked Buffalo Chicken Pasta

This was such an overindulgence, but I saw the recipe and had to have it.  That happened a lot during the holiday season, as you can see by the things I've been posting recently.  This was delicious.  It was best the first day because it was all cheesy and gooey.  It reheated pretty well, but nothing was the same as the first day.  So delicious.  I hope you love it!

Baked Buffalo Chicken Pasta
from How Sweet It Is

1 lb pasta (I used "medium shells")
3 boneless, skinless chicken breasts, cooked and shredded
1 tbsp butter
1 tbsp flour
1 1/2 cups milk
4 oz freshly grated Monterrey Jack cheese (shred the whole thing - use half in the recipe and half on top)
1/3 cup shredded cheddar + more for topping
1/3 cup buffalo wing sauce
1/3 cup panko bread crumbs
salt and pepper to taste
optional toppings: chopped green onions, chopped fresh cilantro, gorgonzola crumbles, additional wing sauce

Preheat oven to 375F.  Prepare water for pasta and cook according to package directions.  While pasta is cooking, heat a medium sauce pan over medium heat.  Add the butter, melt, and then add flour.  Whisk together to create a roux and cook for 1-2 minutes until it's golden brown.  Add milk, stir and turn heat down to low.  Continue stirring until milk thickens.  Add in grated cheeses and continue to stir until mixture is smooth.  Stir in buffalo wing sauce.  Taste and season with salt and pepper, if needed.  Spray a baking dish with non-stick spray.  Add pasta and chicken, then pour cheese sauce over and mix thoroughly until everything is evenly coated.  Sprinkle with additional grated cheese and bread crumbs.  Bake for 25 minutes until cheese is golden brown.  Remove from oven and allow to cool slightly before serving.

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