Buffalo chicken just rocks and should be made in other forms than just the traditional buffalo sandwich My buffalo chicken quesadillas are amazing, you should try them if you haven’t but tonight I had planned on making pasta of some sort when this idea just came to my mind. This dish turned out great and had an awesome spicy kick to it! I ran out of my usual buffalo sauce I had been using and the other day at kroger they had their brand on sale for $1, I picked it up hoping it would be good, I’m a generic queen with many things, and it didn’t fail me, it was good! This dinner is quick and easy or should I say it’s a Simple Heavenly Eat, hehe. This is what you need to know to make this.
8-10 chicken tenders
1 box bow tie pasta
1 bag frozen broccoli florets
shredded cheese ( I used about 3/4 cup of pepper-jack and about 1/2 cup cheddar, any works, I had this left over)
1 medium onion, chopped
2 tbsp butter to saute onion
Marinate the chicken in wing sauce for about 2 hours before cooking. Preheat over to 350 degrees and bake chicken for about half hour to 45 minutes until done. Make sure when you marinate the chicken you coat it well. In the meantime saute the onion in butter until caramelized When the chicken is done cut into chunks and add to the onion mix. Boil water for the pasta and cook as directed. While the pasta is cooking, cook the broccoli as suggested. Drain the broccoli when it’s cooked and add to the chicken mixture. Add the pepper-jack cheese and mix everything well. Drain the pasta when done and place in a large serving bowl. Add the chicken mixture and mix well. Add more buffalo sauce per taste and then add about 1/4 cup of the buffalo blue cheese salad dressing. Mix well again and top with the cheddar cheese and parsley. This is so so so good!