Monday, July 19, 2010

Buffalo Chicken Pasta Salad

Oh, man, I totally owe you this recipe from Saturday of last week.  I've made like 16 servings of this in the past week...we've shared it with friends and family and neighbors and each time they're either being nice or really liked it - and these folks aren't usually throwin' down compliments for exercise, so I'm betting you should try it!  I loved it!
Buffalo Chicken Pasta Salad

8 ounces chunky pasta - farfalle, penne, rigatoni, etc.
16 ounces chicken breast (about 12 ounces prepared)
1 red pepper (orange can substitute - want color!)
1/3 cup low fat ranch dressing
3-4 tbsp Frank's Buffalo Red Hot sauce

Cook pasta to al dente (crunchy) per package directions.  Drain, and rinse with COLD water to begin cooling immediately.  Chill.

Prepare chicken to your liking, I've grilled it for the best flavor, but you could use ready to serve, left overs, or whatever you've got.  Chill.

Dice peppers.

Mix Ranch and Red Hot Sauce.

Mix, refrigerate, and serve over a bed of lettuce for a meal or next to your burger at a picnic.  Either way, it's a superstar meal!

No comments:

Post a Comment