Buffalo Chicken Pasta with Blue Cheese
This Buffalo Chicken Pasta with blue cheese recipe struck me during my second pregnancy! Cravings create delicious recipes y'all!
Servings 4 servings
- 3/4 lb fettuccine pasta
- 3 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 1 lb boneless skinless chicken breasts cut into bite sized pieces
- 1/2 cup hot sauce such as Frank's Red Hot
- 1 cup low fat sour cream
- 1/4 cup blue cheese crumbles + more for garnish
- salt and pepper to taste
- 2 tablespoons chopped cilantro
Bring large pot of water to boil. Salt water and cook pasta according to package directions until al dente. Drain and set aside.
In large skillet with high sides, melt butter over medium heat. Saute onions and garlic until tender and lightly brown, about 5 minutes. Stir in chicken and cook until browned.
Pour in hot sauce, sour cream and blue cheese. Stir until smooth and warm. Add in salt and pepper as needed. Toss with cooked pasta and top with more cheese and cilantro. Serve hot.
Calories: 653kcal | Carbohydrates: 68g | Protein: 40g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 193mg | Sodium: 1177mg | Potassium: 839mg | Fiber: 3g | Sugar: 3g | Vitamin A: 664IU | Vitamin C: 26mg | Calcium: 170mg | Iron: 2mg