Thursday, April 8, 2010

Buffalo Chicken Pasta

Extended Shelf Life for: Celery Mike turned 25 this week! Wowzer - a quarter centruy! He had expected to spend the day on a bus...with 7th Casper...for a Swim Meet. It was cancelled. So, we watched Lost at Liz's place, ate ratatouille, baked apples and brie, funfetti cake and enjoyed some adult beverages, but when it was time to celebrate as a married couple, I whipped this up, because Mike LOVES Buffalo Chicken.


2 Chicken Breasts, cut into 1-2 inch strips
1 lg. Carrot, diced
3 stalks Celery, diced
1 lg. Onion, diced
5 cloves of Garlic, minced
Smoked Paprika
Cayenne Pepper
Bay Leaf
Salt and pepper
Can of Beer or Chicken Broth
Hot Sauce - to taste
Noodle of choice
4 oz. Cream Cheese
Bleu Cheese
Green Onions, sliced for garnish


Bring pot of water to boil, prepare pasta according to package directions. Meanwhile, cook chicken in a little bit of oil until no longer pink, season with paprika, cayenne pepper, salt and pepper. Add onion, garlic, carrots and celery, saute for about 5 minutes. Pour in a can of beer, bring to boil for a minute or two, reduce heat. Add bay leaf, hot sauce and cream cheese. When cream cheese has melted, add a portion of bleu cheese, saving some for garnish. Add pasta to sauce, if sauce appears to runny, add a cornstarch/water mix to thicken. Serve with green onions and bleu cheese on top - absolutely delicious!

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