Post by Dolsie on Oct 27, 2002 15:37:27 GMT -6
Buffalo Chicken Pasta
Main Dish
Ingredients:
1 12oz. Bottle Frankies Red Hot
1 Stick margerine
2-3 Pounds cooked Chicken, cubed
1 can Diced Tomatoes and Green Chilies, drained
1 Red Onion, chopped
2-3 Bell Peppers of various colors, chopped into large chunks
2 lbs pasta
Instructions:
Boil water for the pasta. You can use any kind of pasta you like, but longer noodles work best in my opinion (linguinies, fettucinis, etc.) I like to use a mixture of flavored pastas for this dish, to add color and a little extra flavor. I will usually use a black pepper pasta and a tomato pasta. You can either use homemade or check you grocery store for specialty pastas - experiment and have fun!
In a reasonably large skillet, Sautee the onion and peppers in a small amount of oil ( I use olive oil for this, but any oil will do )
In a small saucpan, melt the stick of margerine. Once it is melted, pour 1/2 the botle of Frankie's Red Hot in to margerine. Bring mixture to a slow boil, stirring constantly. Once it has been boiling for a minute or so, it is time to taste the sauce. It will be fairly easy tell which of the two ingredients to add to balance sauce - If it is too buttery tasting, add Frankie's. If it has a heavy vinegar taste, add more margerine. Don't worry about heat (spicy heat) at this time, just get the balance right. The heat for a buffalo sauce is determined by how much sauce you use, not how much spice is in the sauce =). It is important to keep the sauce boiling until used, otherwise it will seperate.
At this point the water should be boiling, ready for the pasta - you can start cooking the pasta, we are almost done!
Add the cubed chicken to the vegetables, along with the tomatoes and green chilies. Pour about 1/2 of the sauce over this mixture and let simmer until pasta is done.
Once the pasta is done, put pasta and vegetable mixture into large bowl/pot and toss with remaining sauce. (you may want to hold back some of the sauce if you have a large range of spice tastes - that way the milder folks will have no problem eating, and the wilder folks can add more sauce as they like) Enjoy!
Optional Ingredients: If you want to spice it up a little more, add some andouille sausage to the mix. Shrimp can also be substituted for or used in addition to chicken.
It's even better when you use flavored pastas ;D
Main Dish
Ingredients:
1 12oz. Bottle Frankies Red Hot
1 Stick margerine
2-3 Pounds cooked Chicken, cubed
1 can Diced Tomatoes and Green Chilies, drained
1 Red Onion, chopped
2-3 Bell Peppers of various colors, chopped into large chunks
2 lbs pasta
Instructions:
Boil water for the pasta. You can use any kind of pasta you like, but longer noodles work best in my opinion (linguinies, fettucinis, etc.) I like to use a mixture of flavored pastas for this dish, to add color and a little extra flavor. I will usually use a black pepper pasta and a tomato pasta. You can either use homemade or check you grocery store for specialty pastas - experiment and have fun!
In a reasonably large skillet, Sautee the onion and peppers in a small amount of oil ( I use olive oil for this, but any oil will do )
In a small saucpan, melt the stick of margerine. Once it is melted, pour 1/2 the botle of Frankie's Red Hot in to margerine. Bring mixture to a slow boil, stirring constantly. Once it has been boiling for a minute or so, it is time to taste the sauce. It will be fairly easy tell which of the two ingredients to add to balance sauce - If it is too buttery tasting, add Frankie's. If it has a heavy vinegar taste, add more margerine. Don't worry about heat (spicy heat) at this time, just get the balance right. The heat for a buffalo sauce is determined by how much sauce you use, not how much spice is in the sauce =). It is important to keep the sauce boiling until used, otherwise it will seperate.
At this point the water should be boiling, ready for the pasta - you can start cooking the pasta, we are almost done!
Add the cubed chicken to the vegetables, along with the tomatoes and green chilies. Pour about 1/2 of the sauce over this mixture and let simmer until pasta is done.
Once the pasta is done, put pasta and vegetable mixture into large bowl/pot and toss with remaining sauce. (you may want to hold back some of the sauce if you have a large range of spice tastes - that way the milder folks will have no problem eating, and the wilder folks can add more sauce as they like) Enjoy!
Optional Ingredients: If you want to spice it up a little more, add some andouille sausage to the mix. Shrimp can also be substituted for or used in addition to chicken.
It's even better when you use flavored pastas ;D