Buffalo Chicken Pasta Bake |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Sure, 10-cent wing night at your local pub is a blast, but a night at home with a clever casserole canât be beat. Not fond of blue cheese? Use ranch salad dressing instead. âLindsay Sprunk, Noblesville, Indiana Ingredients:
1 package (16 ounces) penne pasta |
1 pound boneless skinless chicken breasts, cubed |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons olive oil, divided |
2 medium carrots, finely chopped |
2 celery ribs, finely chopped |
3/4 cup finely chopped red onion |
4 garlic cloves, minced |
3/4 cup blue cheese salad dressing |
3/4 cup mayonnaise |
1/2 cup louisiana-style hot sauce |
1-1/2 cups (6 ounces) shredded swiss cheese |
1/2 cup dry bread crumbs |
3 tablespoons butter, melted |
Directions:
1. Cook pasta according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove from the skillet. In the same skillet, saute the carrots, celery and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat.
2. Stir in the salad dressing, mayonnaise and hot sauce. Drain pasta. Add pasta and chicken to skillet; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and bread crumbs. Drizzle with butter.
3. Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.
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