The other day, after some rather annoying errands out, we stopped at a favorite local pub for a bit of lunch. I got a Buffalo Chicken Salad that was little more than a bed of greens, chopped tomatoes, slivers of red onion, and diced pieces of cooked chicken that had been dredged in buffalo sauce and baked. The chicken was amazingly good, so, ever since then I have been craving"“Buffalo Chicken” dishes. Bear in mind, I don't particularly care for chicken wings. All of those bones, the mess, the greasy fingers that never seem to come clean, it's just not worth it to me.
So, tonight I decided I was going to make Buffalo Chicken Fettuccine. I had no recipe, just sort of tossed things together. I thought it was good, but not fabulous, but Mr. O-P snarfed it down like he hadn't eaten in ages. It's not a particularly attractive dish, giving no hint as to its spicy flavor, and the chicken is seriously hard to spot in these pictures, so the next time I may add a tablespoon of tomato paste just to give it that Buffalo Chicken look.
This is easy to prepare if you make use of precooked chicken, as I did. Start your pasta water when you begin your sauce, and dinner will be ready in just under thirty minutes.
1⁄4 cup butter
2 tablespoons cream
cheese
1 cup heavy cream
1⁄4 cup Frank’s hot
sauce
1 teaspoon
Worcestershire sauce
2 cups cooked
chicken breast, cubed
Salt
Black pepper
1⁄3 cup freshly grated
Parmesan cheese
6 ounces fettuccine,
prepared as directed
Additional hot sauce
Bleu Cheese Crumbles
In a medium saucepan
over low heat melt butter. When butter is melted, add cream cheese, stirring
until combined. Add heavy cream, hot sauce, Worcestershire, salt, and pepper.
Simmer over low heat, stirring constantly until sauce thickens, 15-20 minutes.
Remove from heat and stir in Parmesan. Toss with cooked and drained fettuccine
noodles. Serve immediately with extra hot sauce and bleu cheese crumbles. Makes
2 large servings.
