February 17, 2017

Buffalo Chicken Pasta

There are oh-so-many recipes for buffalo chicken pasta casseroles out there, and they're all surprisingly different. This is not a casserole, however, but a pasta sauce made from chicken and a buffalo-wing-style sauce, layered with blue cheese dressing and onto cooked long noodles, and topped with crumbled blue cheese. As you eat, the sauce and cheese combine to coat the pasta so that each bite is rich, delicious, and extremely satisfying.

If you are using the crumbled blue cheese, I recommend a mild style, such as Danish Blue. I used a German blue cheese called Kornblume, which is similar in flavour profile. I don't recommend gorgonzola or roquefort for this, as delicious as they are. The gorgonzola has the wrong texture and flavour, and the roquefort is a bit strong in this context. Maytag would work well for people who like their blue cheese a bit more intense.

Buffalo Chicken Pasta

Serves 2

150 grams dry linguine
1 tablespoon of butter

250 grams chicken breast, poached gently and shredded
125 mL Frank's Red Hot sauce (original style)
2 tablespoons butter
1 teaspoon Worcestershire sauce

125 mL blue cheese dressing
4 tablespoons crumbled blue cheese (optional)

Cook the linguine to your preferred doneness and drain. Toss with a tablespoon of butter, and divide between two pasta bowls. While the linguine cooks, combine the hot sauce, butter, and Worcestershire sauce in a small skillet, and stir to combine. Add the shredded chicken and stir through to ensure that all of the chicken is nicely coated in the hot sauce. Keep it warm over low heat with the lid off, to let the sauce thicken a bit.

Once the linguine is plated, spoon a little of the blue cheese dressing over each bowl, and then divide the chicken between the bowls (use a slotted spoon to remove the chicken from any excess sauce). Spoon the rest of the blue cheese dressing over the chicken, and then add the crumbled blue cheese. Add a final drizzle of the hot sauce mixture over the top, and devour immediately.

To keep the buffalo wing theme going, we had this with a salad of finely sliced celery and carrot, topped with another bit of the blue cheese dressing. It made a refreshing contrast to the richness of the pasta, and is highly recommended.

Finally, I should note that if you make a bit more chicken than you need for this recipe, the leftovers make a fairly stunning grilled cheese. Yeah.

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