Buffalo Chicken Pasta
What you need:
- 4 skinless, boneless chicken breasts, cut into chunks, raw
- Salt, pepper and garlic powder
- 1 medium red onion, diced finely
- 2 cans cream of chicken soup
- 1/2 cup hot wing sauce (I used Frank's red hot, next time I'll use Frank's buffalo)
- 3 cups penne pasta, cooked right before serving
- 2 cups sour cream
- 2 cups shredded mozzarella (or if you like blue cheese - 1 cup mozzarella, 1 cup blue cheese)
Directions:
- Season chicken and place in your slow cooker. Add onions, soup, and wing sauce; mix. Cook on high for 3 to 4 hours.
- Add sour cream and 1 1/2 cups mozzarella (or if using blue cheese - 1 cup mozzarella and 1/2 cup blue cheese here). Mix well and turn slow cooker down to low.
- Make your pasta, drain and stir into chicken mixture.
- Serve with other 1/2 cup cheese (mozzarella or blue cheese).
Recipe Courtesy: Stephanie Treftz