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Ingredients
13 ounces whole-grain pasta such as shells, penne or rotini (1 box)
1 pound cooked chicken, cut into bite-sized pieces
2 small bell peppers (red and yellow) seeded and diced
1 bunch green onions, chopped and divided
2 cloves garlic, roughly chopped
8 ounces cream cheese
1 cup refrigerated blue cheese dressing
3/4 cup “buffalo wing” cayenne pepper sauce
3 cups shredded cheese, divided (cheddar, mozzarella or a blend)
3/4 cup panko bread crumbs
Instructions
Preheat the oven to 350 degrees F. Boil the pasta in salted water according to the package instructions. Drain and transfer to a 9 x 13-inch baking dish.
Add the cooked chicken, chopped bell peppers, 3/4 of the green onions, and 2 1/4 cups of shredded cheese to the baking dish. Mix well.
Place the garlic, cream cheese, blue cheese dressing, and 1/2 cup hot wing sauce in a food processor. Puree until the smooth, taste, and add another 1/4 cup hot wing sauce if needed. Pour over the pasta and toss.
Mix the remaining 3/4 cup cheese and the panko together. Sprinkle over the top of the pasta, then sprinkle with the remaining green onions.
Bake until golden and bubbly, approximately 30-40 minutes.
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