Add chicken, wing sauce and a few other ingredients to pasta to make tasty Buffalo Chicken Pasta. The family will love trying your Buffalo Chicken Pasta!
What You Need
Original recipe yields 6 servings
2-1/2 cups penne rigate pasta, uncooked
2 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into thin strips
2 stalks celery, chopped
2 cloves garlic, minced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1-1/4 cups fat-free reduced-sodium chicken broth
1/4 cup Buffalo wing sauce
1/4 cup KRAFT Chunky Blue Cheese Dressing
1/4 cup KRAFT Natural Blue Cheese Crumbles
2 green onions, chopped
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook and stir 5 min. Add celery and garlic; cook 2 min. or until chicken is done and celery is crisp-tender, stirring frequently. Remove chicken mixture from skillet; cover to keep warm. Add cream cheese and chicken broth to skillet; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
Drain pasta. Add to chicken mixture along with the wing sauce and dressing; cook and stir 1 to 2 min. or until heated through. Remove from heat.
Top with blue cheese and onions.
Prepare using PHILADELPHIA Neufchatel Cheese.
Sprinkle with crushed red pepper before serving.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.