Buffalo Chicken Pasta

Does the above picture make your mouth water?  It should because it was A-MAZING.   It is also a great way to use up some of those fresh herbs from your herb garden!  If you don't have a herb garden, what are you waiting for!?  Grab a few pots, some seeds, and voilà!  I am going to start doing mine year round.  They do awesome just sitting near the window.  Who needs house plants?  Have indoor greenery that you can EAT!

Baked Buffalo Chicken Pasta

serves 4-6

1 pound pasta (I used trumpets)

3 boneless, skinless chicken breasts, cooked and cut into chunks (I used 2 large)

1 tablespoon butter

1 tablespoon flour

1 1/2 cups milk

4 ounces grated monterey jack cheese (I used half a brick) + more for topping

1/3 cup grated sharp cheddar cheese + more for topping

1/3 cup buffalo wing sauce (Use Frank's, nothing else compares)

1/3 cup panko bread crumbs

salt and pepper to taste

for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup Gorgonzola cheese, additional buffalo wing sauce

Preheat oven to 375 degrees F.

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish (9 x 13) with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix thoroughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with Gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.

Source: How Sweet Eats