Buffalo Chicken Pasta
Baked-from-frozen crispy chicken chunks paired with chickpea pasta, a simple but delicious buffalo pasta sauce, and blue cheese crumbles.
Servings: 8 servings
Calories: 320kcal
Ingredients
- 24 oz bag Perdue Simply Smart Lightly Breaded Chicken Chunks
- 1 Tbsp 16g Olive Oil
- 2 Sweet Onions diced
- 4 cloves Garlic peeled and minced
- 1 1/2 C 360g Cashew Milk, or your choice of milk
- 3/4 C 180g Buffalo Sauce, I used Frank's RedHot
- 1/2 tsp Black Pepper
- 8 oz dry Chickpea Pasta, or your choice of pasta
- 1/2 C 56g Blue Cheese Crumbles, optional
Instructions
- Bake or air fry the chicken according to its packaging and bring a pot of salted water to a boil to cook the pasta.**
For the Buffalo Pasta Sauce
- Heat a large skillet with the olive oil over medium-high heat. Add the onions and sauté for 3-4 minutes until they begin to soften and slightly brown.
- Add the garlic and cook for another 30-60 seconds until fragrant.
- Add the milk, buffalo sauce, and black pepper to the skillet and continue cooking over medium-high heat, stirring often, to reduce the mixture to a thick sauce. This should take around 4-6 minutes. Once the sauce has thickened, remove from the heat.
- Drain the cooked pasta and add to the sauce, tossing everything together, before adding the chicken. Fold everything together until the chicken is fully coated in the sauce.
- Top with blue cheese crumbles and fresh green onion, if desired.
Notes
**Cook the pasta for 2 minutes less than instructed on its packaging. And I like the chicken extra crunchy so I air fry for a few extra minutes.
- Each serving of buffalo chicken pasta with blue cheese crumbles has 8 Smart Points.
- Without blue cheese, each serving has 295 calories, 23g protein, 29g carbs, 10g fat, and 7 Smart Points.
Nutrition
Serving: 175grams | Calories: 320kcal | Carbohydrates: 29g | Protein: 24g | Fat: 12g