I knew this meal would be a hit because it has two of my favorite ingredients (cheese and pasta) as well as one of Bryan's favorite (Buffalo sauce). Although the picture is not the prettiest, this was absolutely delicious and we loved every bite!
Adapted from how Sweet it is
Ingredients
1 pound pasta (I used orecchiette)
3 boneless, skinless chicken breasts, cooked and cut into chunks
1 tbsp butter
1 tbsp flour
1 1/2 cups milk
4 oz. grated monterey jack cheese + more for topping
1/3 cup grated sharp cheddar cheese + more for topping
1/3 cup buffalo wing sauce
1/3 cup plain crumbs
salt and pepper to taste
chopped green onions
Directions
1. Preheat oven to 375 degrees F.
2. Prepare water for pasta and cook according to directions.
3. While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color.
4. Add milk, stir and turn down heat 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.
5. Spray a baking dish with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix thoroughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with green onions (or serve on the side). Drizzle with buffalo wing sauce.
No comments:
Post a Comment