Buffalo Chicken Pasta

Buffalo sauce is my best friend! :) I love putting it on everything! A couple months ago I had Buffalo Chicken Pasta at a restaurant and it was divine! Last night, I was in the mood for some and made my own creation! Here is my recipe! Hope you enjoy it too!

Ingredients:

1 (8 oz.) box gluten-free Penne pasta

1 (12 oz.) bag frozen pepper and onion blend

2 lbs. boneless, skinless chicken breasts, cubed

salt

pepper

Extra Virgin Olive Oil (EVOO)

3 cloves garlic, pressed

1 C. fresh mushrooms, sliced

3 Tbs. Franks Red Hot sauce

3/4 C. Texas Pete Buffalo sauce

3/4 C. fat-free Lactaid (or skim milk)

1/2 C. Hidden Valley Original Ranch dressing (it is gluten-free)

1/2 C. Tofutti milk-free sour scream

Blue cheese crumbles (optional)

 Directions:

Cook pasta according to package directions. Sprinkle salt and pepper on chicken. Cook chicken in large skillet over medium-high heat with about 1 Tbs. of EVOO. Add in garlic and pepper/onion mix. After peppers melt, drain the liquid so the chicken and peppers will brown a little. Cook until chicken is cooked through.

While chicken is cooking, in bowl combine milk, ranch and sour cream. It will be lumpy.

When chicken is cooked through add 3 Tbs. Franks Red Hot sauce and cook for a minute. Stir the chicken around so it is coated in the sauce. Add mushrooms and cook for a couple mins. Add milk mixture and the Texas Pete sauce. Bring to a boil and let boil for 5 mins. or so until the sauce thickens a bit.
Add pasta into the chicken and stir. Serve with blue cheese crumbles on top. Makes 4 servings.
ENJOY! :)