What is it about the buffalo chicken flavor that makes it so good in so many different forms? And why do we typically only eat it on game days? We eat it in dip, we eat it in quesadillas, we eat it in lasagna, etc.
And now, we can eat it in another pasta dish. Because adding pasta is rarely a bad thing. Pasta, cheese, and buffalo chicken. It’s all found in this lightened up buffalo chicken penne!
Now you can enjoy a favorite, without all of the fat, sodium, etc. that goes with it. Simple swaps that include using whole wheat pasta and 1/3 of the fat cream cheese give the pasta a nutritious boost right away.
I also used sharp cheddar cheese instead of mild cheddar so that you can use less while still getting that cheddar flavor.
Bell pepper and fresh garlic up the flavor and make you forget that there isn’t any ranch or blue cheese dressing around.
All simple ways to make it lighter without compromising flavor. Because it just isn’t game day or comfort food without bold flavor!
- 2 C cooked and shredded boneless, skinless chicken breast
- 8 oz ⅓ of the fat cream cheese
- ½ C buffalo sauce
- ⅓ C chicken stock
- ½ C green bell pepper, chopped
- 1 garlic clove, minced
- ¼ C sharp cheddar cheese
- ½ C feta cheese crumbles, divided
- 10 oz whole wheat penne pasta, cooked
- ½ tsp salt
- ¼ tsp black pepper
- chopped parsley, for garnish
- In a large skillet, combine cream cheese, buffalo sauce, chicken stock, green pepper, garlic, cheddar cheese, and ¼ cup feta cheese crumbles over medium heat. Cook until cream cheese is melted and mixture is smooth.
- Stir in chicken, cooked pasta, salt, and pepper and cook until heated through. Transfer to a serving dish.
- Top with remaining ¼ cup feta and chopped parsley. Serve.