Buffalo chicken is a real winner at our house. I was craving the flavor but didn't want the mess of frying. This was a healthier and leaner method of enjoying the buffalo chicken taste without the frying.
Buffalo Chicken Pasta is very easy to prepare, received two thumbs up from the homegirlz and the leftovers were gone by the following day. Come along and give this easy mid-week meal a try!
Season about 1 to 1-1/4 lbs. chicken breast tenders liberally with salt and pepper or grill seasoning. Slice the chicken into hearty bite size pieces and brown in a deep-sided skillet over medium-high heat in one tablespoon of olive oil. Once chicken is browned, remove from skillet and set aside.
Add 1 tablespoon of olive oil and melt 2 tablespoons of butter in the skillet over medium heat and saute 2 finely chopped shallots and 1 clove of minced garlic for about 3 to 4 minutes. Stir in 1 tablespoon of Worcestershire, 3 tablespoons of hot sauce (adjust measurement up or down according to your taste), and one 4 oz. can of tomato sauce.
Cook 1 lb. of penne rigate pasta to al-dente.
Add chicken back to skillet. Lower heat on sauce to medium-low and simmer for about 20 minutes. Season to taste with salt, pepper and more hot sauce.
Add cooked and drained pasta to sauce and to to coat.
Serve garnished with sharp cheddar cheese or crumbled bleu cheese (I don't to bleu cheese). I would have added chopped scallions, but I was out.