Midweek Mealtime - Buffalo Chicken Pasta

Wednesday, July 16, 2014

Have I mentioned how much I love spicy food and buffalo chicken?

I was in the mood to experiment tonight, so I looked in my pantry and decided to throw something together, something SPICY!  And you know what?  Those are the days I tend to whip something up really amazing.  Today was no different, and it only took me 20 minutes, start to finish (including boiling time).  Ready to try it?


  • 1 box (13.25 oz) whole grain rotini (or pasta of choice)
  • 1 1/2 pounds chicken breast, cut into bitesize pieces
  • 1/2 cup wing sauce - no sugar added (I prefer Frank's Red Hot)
  • 1 Tbsp. dried parsley
  • 1 tsp. dried dill weed
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried onion flakes
  • 0.5 tsp. ground black pepper
  • 0.5 tsp. dried chives
  • 0.5 tsp. salt
  • 2 cups lite ricotta cheese


  1. Cook pasta according to package directions.
  2. While pasta is cooking, simmer chicken breast in 1/4 cup wing sauce until cooked through, approximately 10 minutes.
  3. Meanwhile, combine spices, remaining 1/4 cup wing sauce, and ricotta cheese.
  4. When pasta is cooked, drain well and combine with remaining ingredients.

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