• Jenn Clayton

Buffalo Chicken Pasta

This one pot lunch meal prep is FIRE!! So creamy, cheesy and DELISH!! Enjoy!

Use ground chicken, chicken breast, tenderloins or make it super easy with rotisserie chicken! Yum!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:

1 large boneless skinless chicken breast, equal to 1 lb.


½ cup light blue cheese dressing, can sub ranch


2 Tablespoons light butter


½ cup yellow onion, diced


1 stick celery, diced


3 cloves garlic, minced


14.5 oz. diced tomatoes, undrained, (1 can)


4 cups chicken broth


1 package Fiber Gourmet Pasta (to order: https://www.netrition.com/cgi/goto.cgi?aid=4549


1/2 cup buffalo sauce


8 oz. light cream cheese, softened and cubed


1 cup light cheese, shredded


1 cup light mozzarella, shredded




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


Gently Boil/Shred the Chicken:

  • Place chicken in a pot of water and bring to a gentle boil. (A gentle boil ensures that the chicken doesn’t become tough.) Cook for 15 minutes, until cooked through. Remove and use two forks to shred. Toss with blue cheese dressing and set aside.

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

  • Melt butter in a large high-walled skillet over medium heat. Add the onions and celery. Cook for 5 minutes, until softened. Add the garlic and cook for 1 more minute.

  • 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 up to a boil.

  • Cover and let it boil for 10-13 minutes, or until al dente. Don't cook any more than al dente as we will be keeping it over low heat until the sauce is thickened. 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.

  • Reduce heat to low. Add the buffalo sauce, cubed cream cheese, and shredded cheese. Use a spatula to gently stir. The sauce will seem thin at first, but it continues to thicken as it stands, and will thicken further at the next step.

  • Add the shredded chicken and red pepper flakes (if desired).

8 Servings:

https://cmx.weightwatchers.com/details/MEMBERRECIPE:61f68bd55ed9b75ad8cfc91a 312 Calories


Recipe inspiration from thecozycook.com






310 views1 comment

Recent Posts

See All