Buffalo Chicken Pasta Salad

  1. Marinade chicken in garlic and hot sauce 2-4 hours, drain off 1/2 liquid. Cook chicken and remaining liquid in a covered frying pan over medium heat 15-20 minutes or until tender and cooked through. Remove chicken from the pan, let stand 5 minutes for juices to absorb. Slice into bite sized pieces and toss in additional pepper sauce to taste. Cover and chill.
  2. Cook pasta Al Dente, cover with ice water to stop the cooking, drain and set aside. In a large bowl, mix bleu cheese, both dressings, onion and pepper until blended. Add pasta and toss well. Cover and chill, preferably overnight.
  3. To serve, toss the pasta mixture with 2 tsp of milk to thin sauce, top with chicken and celery for garnish. Serve cold.

chicken breasts, garlic, pepper sauce, pasta, salad dressing, bleu cheese crumbles, onion, cyanne, milk, celery

Taken from www.epicurious.com/recipes/member/views/buffalo-chicken-pasta-salad-1231059 (may not work)

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