Creamy Buffalo Chicken Pasta

Back in March I made a popular recipe for Creamy Buffalo Beef Pasta and today I am doing its companion Creamy Buffalo Chicken Pasta. This time around I am adding a bag of spinach to help bulk up the dish and add a serving of vegetables to each bowl.

Creamy Buffalo Chicken Pasta: Serves 4

1/2lb Chicken Breast (boneless/skinless)
Chicken Broth
Bay Leaf
Onion
1/4C Milk
1/4C Blue Cheese Crumbles
1/4C Sour Cream
2-3TB Hot Sauce
16oz Fresh Baby Spinach
8oz Pasta

First you want to make the chicken by covering it with chicken broth, 1 bay leaf and a small onion that has been cut into quarters and setting it all to boil. Cook the chicken until it can be easily shredded by raking 2 forks through it.

While the chicken is cooking bring a pot of salted water to boil and cook pasta until al dente. Drain and set to the side.

In a large saute pan over medium heat add 1C of the pasta water and all of the spinach with some salt and pepper, toss gently and cover allowing the spinach to cook. Once wilted drain and add to the finished pasta.

Finally mix the remaining ingredients together and add to the chicken, pasta and spinach. Toss to incorporate the sauce and enjoy. If you are not a huge fan of spice start with 1TB of hot sauce and add more to suit your taste.

Tips: Earlier today I went to the grocery store and picked up a package of chicken breasts and I boiled all 2lbs of the package in chicken broth with 2 bay leaves and a quartered onion until the chicken was able to be shredded. As we are heading into summer I am trying to avoid prolonged heat in my kitchen and this was a great way to make enough chicken for not only this recipe but 2 others I will be making later in the week. To store the chicken for later use place the shredded chicken in a container and cover with the chicken stock, this will help it to stay moist and not dry out before you get a chance to use it.

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WW: 8 Points Plus / serving