BUFFALO CHICKEN SPAGHETTI
16 ounces spaghetti
2 cups cooked, cubed chicken
1-2 cups chicken stock
8 ounces cream cheese
1/4 c. hot sauce
3/4 cup Ranch or Bleu cheese dressing
Salt and pepper, to taste
2 green onions, chopped
1 cup shredded cheddar cheese
Cook spaghetti according to package directions; drain. Meanwhile, in a large saute pan over medium heat, combine cream cheese, 1 cup chicken stock and hot sauce. Cook, stirring ocassionally, until cream cheese is melted and mixture is smooth. Add dressing and stir to combine. Add cooked spaghetti and chicken and toss to coat with cream cheese mixture. Season with salt and pepper, to taste. Add up to an additional cup of chicken stock, as needed, until sauce reaches desired consistency. Pour spaghetti into a large serving dish and top with shredded cheddar cheese and chopped green onions.
I've seen the buffalo chicken flavor replicated in a lot of dishes, but never a pasta dish . . . until now. The entire time I was eating it I keeping thinking, "This is kind of a crazy idea . . . but it's good." You can use more hot sauce, but 1/4 cup seems to be a good starting point. I just put the bottle of hot sauce on the table, so people can add more if they'd like. Ranch dressing seems to be a more popular option with kids, while bleu cheese will give you a more authentic hot wing flavor. Fried or breaded chicken is a great substitute for plain chicken breasts. I like a really creamy sauce, so I usually end up using all of the chicken stock. If you're a fan of hot wings, give this one a try.
Who Dished It Up First
Adapted from Our Family Eats via Cooking During Stolen Moments
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