Stretching your budget has never been a more timely topic. But how can you stretch protein without having your plate look bare? The answer is simple.
You can utilize the same cuts you know and love, but rather than having them stand alone on the plate—think fried chicken, grilled chicken thighs, chicken cordon bleu—have them star as an ingredient in a beautiful, vegetable-blended entree. Stir-fries, casseroles, salads, pasta, rice, quinoa, fajita style…endless options elevate a single chicken breast to a family meal.
For this month's snackbyte, we’re sharing a version of a meal that's sweeping take-home and meal delivery service menus: Buffalo Chicken Pasta. Tangy, spicy, creamy, and a recipe perfect to pair with the comforting breeze of fall. This recipe serves a family of four with just a single pound of chicken breast—talk about stretching a choice cut!
Buffalo Chicken Pasta
- 1 pound boneless skinless chicken breast, cooked and shredded
- 16 ounces penne or bowtie pasta, cooked and drained
- 2 tablespoons butter
- 3 cloves garlic, minced
- 6 ounces cream cheese, softened
- ½ cup ranch or blue cheese dressing
- ½ cup chicken broth
- 3/4 cup buffalo sauce
- 1 cup mozzarella, shredded
- 1 cup cheddar cheese shredded
- 3-4 green onions sliced, whites and greens separated
- 2 Roma tomatoes, diced
- 1/4 cup blue cheese, crumbled
- Salt, pepper, and red pepper flakes to taste
In a large saucepan or skillet, melt butter and add the garlic and the whites of the green onions and cook until soft. Add cream cheese and chicken broth to the skillet and cook until the cream cheese is soft. Add ranch and buffalo sauce to the softened cream cheese, along with pasta, shredded cheeses, salt, pepper and red pepper. Cook until combined. Top with diced tomatoes and cheese crumbles.