Bring a spicy flare to dinner by making this buffalo chicken pasta! Creamy, cheesy, and full of rich flavors, this dish is the perfect comfort food to serve to a group of people. By following the guided recipe from Multo™ by CookingPal®, you can cook the sauce, steam the chicken, and cook the pasta all in the same pot.
A creamy and mildly spicy sauce with penne and chicken, garnished with crumbled blue cheese. This dish will having you coming back for just one more bite.
10.5 OZ / 300 ML buffalo-style hot sauce, such as Frank's Red Hot Original
6 OZ/ 170 G unsalted butter
1 TBSP Worcestershire sauce
0.5 TSP garlic powder
20 OZ / 565 G chicken tenders
62 OZ / 1750 ML water
12 OZ / 340 G penne pasta
4 OZ / 115 G cream cheese, softened, cut in pieces
4 OZ / 115 G blue cheese, crumbled
Add hot sauce, butter, Worcestershire sauce, and garlic powder to mixing bowl. Cook for 5 minutes / 160°F|70°C / speed 1. Transfer to a medium bowl and set aside.
Cut the chicken tender into bite-sized. Cut parchment twice as large as deep steaming tray. Place chicken on parchment and pour half the Buffalo sauce over the chicken.
Fold edges of parchment and wrap chicken to create a parcel, tucking the folded ends of parchment underneath the parcel, ensuring the packet is closed.
Place parcel in deep steaming tray, close lid, and set aside.
Add water to the mixing bowl. Attach deep steaming tray to mixing bowl and steam for 19 minutes / 250°F|120°C / speed 1. Remove steamer and set aside.
Set simmering basket inside mixing bowl and add pasta. Then reattach steamer to continue steaming. Cook for 10 minutes / 250°F|120°C.
Remove the steamer. Use spatula to hold simmering basket in place and drain pasta. Add chicken and its juices, cream cheese and remaining Buffalo sauce to mixing bowl. Mix for 5 minutes / 185°F|85°C / speed 1 / stir.
Divide among bowls, top with blue cheese and parsley, and serve. Enjoy your meal!
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