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Buffalo Chicken Penne
Serves 4
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Ingredients:
| 1 lb chicken, diced |
| 1 lb penne pasta |
| 1 1/2 teaspoons salt |
| 1 1/2 teaspoons pepper |
| 1 1/2 teaspoons garlic powder |
| 1 1/2 teaspoons paprika |
| 2 tablespoons vegetable oil, (may substitute Olive Oil) |
| 1 cup chopped celery |
| 3 tablespoons Frank's Hot Sauce, divided use |
| 1 cup mayonnaise |
| 1/2 cup ranch dressing |
| 3/4 cup milk |
| 1 cup shredded mozzarella, or 1/2 cup blue cheese |
Directions:
- Cook pasta according to the package directions.
- Season chicken with salt, pepper, garlic powder and paprika. You may use a Ziploc bag to shake and coat the chicken.
- Heat 1 tablespoon oil in skillet over medium high heat and thoroughly cook diced chicken. Then add 2 tablespoons Frank's Hot Sauce and cook for one minute.
- Remove chicken from skillet. Add another tablespoon of oil to skillet; then add celery and cook for about 2 minutes. Then return chicken to the skillet.
- Combine mayonnaise, ranch dressing, milk and 1 Tbsp. of Frank's Hot Sauce in a small bowl. It will be lumpy.
- Add the sauce to the skillet with the chicken and celery and cook until heated through.
- Add drained, cooked pasta to skillet and toss to combine. Top with mozzarella or blue cheese crumbles if desired.
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