Have you had buffalo chicken dip? That wonderful concoction of creamy, spicy, and chicken-y amazingness? I’ve made a meal out of it (mind you I only used veggies like carrots & celery, no crackers) only to feel sick later (no duh).
I decided that it needed to be a pasta and to be lightened up while still retaining that creamy goodness. Using rice flour to thicken the chicken broth gives a smooth mouthfeel to the sauce base without adding fat so we can still add cheese! Use leftover roast chicken or one from the rotisserie if you can find a gluten free one for a meal that comes together fast! Don’t we all need recipes that come together with a side in under 30 minutes? I know I do.
I like to serve this pasta with coleslaw to provide balance to the spicy flavors (and to get some veggies ins!).
For the pasta
In a large saucepan cook 4 servings of gf pasta as package directs (I used the penne from Costco). Drain.
Meanwhile in a medium saucepan, whisk together 2 cups of chicken broth, & 2 T of rice flour (or tapioca starch, or arrowroot powder). Bring to a boil, stirring constantly until thickened (about 1-2 minutes). Stir in 3 T of Franks hot sauce, 2 T of cream cheese, 2 cups of shredded cooked chicken, and 1 tsp of ranch seasoning. Simmer and stir until heated through. Stir in 1 cup of cheddar jack cheese blend. Toss with pasta, adding more hot sauce as needed.
For the coleslaw
Mix 1 tsp of poppy seeds, 4 T of plain yogurt, 2 T of honey, 2 T of French’s dijon mustard, and salt to taste. Toss with shredded green cabbage, and add-ins such as: shredded red cabbage, shredded carrots, sliced celery, or chopped green onions.
We made a roast chicken earlier in the week. The first meal from it was roast chicken, stuffing, mashed potatoes, gravy, & veggies (dinner & lunch), the second was this meal (dinner & lunch), and the last one was buffalo chicken pizza (dinner, lunch, & leftovers). The point is that one chicken can make a lot of easy meals! Oh and that next week I’ll have the recipe for the pizza up!