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