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Skillet Buffalo Chicken Pasta

This recipe comes to us from our friends at The Weary Chef

Ingredients

  • 1 teaspoon olive oil
     
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
     
  • 1/4 cup Moore's Buffalo wing sauce
     
  • 2 1/2 cups bite-sized pasta, uncooked
     
  • 2 1/2 cups water
     
  • 1 cup frozen peas
     
  • 4 ounces reduced-fat cream cheese, cut into about 1" pieces
     
  • 1/4 cup reduced-fat blue cheese dressing

Instructions

  1. Heat olive oil in a 12" skillet over medium-high heat. Add chicken to hot skillet, and pour buffalo sauce over the chicken. Stir to coat, and cook, stirring often, for about 5 minutes.
     
  2. Add pasta and water to skillet. Stir well, and bring to a boil. Cook the minimum time recommended on your pasta instructions. (Check the package.) Stir often during cooking.
     
  3. Stir in frozen peas and cream cheese until cheese is evenly melted and the sauce is hot and bubbly. Stir in salad dressing and cook 1-2 minutes more to heat through. Serve!