Directions
- 1Season the chicken legs with olive oil, harissa, salt, and pepper.
- 2Lay the chicken legs out on a sheet pan and finish with garlic powder and dried oregano.
- 3Roast the chicken legs in a 450-degree oven.
- 4Heat up leftover buffalo sauce.
- 5Make garlic bread by melting butter and adding garlic, dried basil, and dried parsley to it.
- 6Cut a loaf of bread into chunks and brush the butter mixture onto the bread.
- 7Toast the bread on a griddle.
- 8Make Alfredo sauce by making a roux with butter and flour, then adding milk and parmesan cheese.
- 9Season the Alfredo sauce with salt and pepper.
- 10Add cheese tortellini to the Alfredo sauce and heat through.
- 11Toss the roasted chicken legs in the buffalo sauce.
- 12Serve the buffalo chicken legs with the Alfredo tortellini and garlic bread.
Ingredients
- 1 bowl chicken legs
- 1 olive oil
- 1 tsp harissa
- 1 tsp salt
- 1 tsp pepper
- 1 garlic powder
- 1 dried oregano
- 1 bottle buffalo sauce
- 2 sticks butter
- 1 scoop garlic
- 1 dried basil
- 1 dried parsley
- 1 flour
- 1 bottle milk
- 1 hefty amount parmesan cheese
- 1 pan cheese tortellini
Equipment
bowlsheet panmeasuring spoonsolive oil bottlespice jarsmall bowlsknifelarge metal panwhisksmall brushtongsplates
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