Serves 7
Directions
- 1Place chicken in glass baking dish.
- 2Season the chicken with salt, pepper, garlic, and paprika.
- 3Grill your chicken on high heat.
- 4Make sure the internal temperature reaches 165.
- 5Chop up onion and garlic in pan at medium heat
- 6Add in 1 1/2 cup of chicken stock.
- 7Add 2 cups evaporated fat-free milk
- 8Add 1 cup Frank’s Red Hot Buffalo Sauce.
- 9Add cream cheese.
- 10Add 11 ounces of pasta and let it simmer.
- 11Add 8 slices chopped center-cut bacon.
- 12Throw in your chopped chicken and 200 grams reduced fat cheese.
- 13Let it combine and voila.
Ingredients
- 32 oz skinless raw chicken breast
- garlic
- salt
- pepper
- paprika
- 11.5 oz Barilla protein pasta
- 1 cup Frank’s Red Hot Buffalo Sauce
- 2 cups fat-free evaporated milk
- 1.5 cups chicken broth (or stock)
- 50 g 1/3 reduced fat cream cheese
- 200 g reduced fat cheddar cheese
- 7 slices center-cut bacon
Equipment
pangriddle
Tips
- Cook bacon and leave a bit of bacon grease in the pan for extra flavor.
- Garnish with extra crumbled bacon if you like!
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