Buffalo Chicken Pasta

I made this dish the first time with Frank’s extra-hot sauce, I didn’t realize I had purchased two types and grabbed the extra hot. I love hot food but I had to add extra cream to cool this recipe down, try it with the regular hot wing sauce which I created this recipe for. This is a large recipe can feed four adults easy.

Giorgio Celmo

Ingredients:

1 box rigatoni pasta or penne (has to have ribs)
1/2 cup Frank’s hot sauce

1/ 2 cup heavy whipping cream
1/4 cup olive oil, plus 1 tablespoon for cooking

1 tablespoon lemon juice
1 clove garlic minced

1/4 cup red onion chopped fine

2 cups chopped precooked chicken thighs or rotisserie chicken;
1 cup crumbled blue cheese (more to taste)
1 cup carrots, chopped
1 cup celery, chopped

Directions:

In a large skillet add 1 tbs. Olive oil and heat to medium high. Add chopped garlic stir frequently for about 10 seconds; add carrots continue cooking for another 3-4 minutes then add celery and red onions, you want this mixture to be cooked just al dente (crunchy and hot) Meanwhile heat a large pot of water to a boil, add at least a tablespoon of salt to water and cook pasta according to box directions.

While pasta is cooking, add lemon juice, hot sauce, and chicken to sauce pan. Cook until heated through; add whipping cream and mix to blend well. Drain pasta (do not rinse) add pasta to large serving bowl and top with buffalo chicken mixture, toss to mix  sprinkle with blue cheese and serve immediately.

Serve on the side:

Extra blue cheese crumbles

Warm crusty bread