Sunday, March 28, 2010

Buffalo Chicken Pasta

Buffalo Chicken Pasta

You will Need:

1 pound chicken, seasoned with lemon pepper

1/2 pound penne pasta, cooked and drained

2 tsp olive oil

1 shallot, chopped

2 garlic cloves, minced

8 oz tomato sauce

3 Tbsp wing sauce

1 Tbsp Worcestershire


Season chicken with lemon pepper, cook and chop (use the pampered chef Deep Covered Baker and cooked on High for 8 minutes if you have it). In a large skillet add olive oil, shallot and garlic. Saute for 3 minutes. Add worcestershire, tomato sauce, wing sauce and chicken to skillet. Simmer over medium-low heat for 20 minutes. Toss in cooked penne pasta. Top with cheese of your choice, Italian cheese blend works.

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