Buffalo Chicken Fettuccine

Sometimes I get ideas in my head for dishes that sound amazingly delicious. Then, once they are brought to life, they don't always live up to my expectations.

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.

Buffalo Chicken Fettuccine

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.

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Full Plate Thursday

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Thursday Favorite Things

Buffalo Salmon

It's the season for fish dishes, and this very simple, very fast, moist and tasty salmon recipe will please the entire family. Surprisingly, it's not all that hot, and the hot sauce taste not at all overt. I tented mine with foil to keep the Panko from getting too brown while baking (I'm convinced this is what made the fish so succulent), and then, because it didn't brown at all, finished it off under the broiler. I served it with rice pilaf and a green salad; it was an easy meal that we both enjoyed.

Buffalo Salmon

Adapted from a recipe in Gourmet Magazine

3 tablespoons unsalted butter

2 tablespoons Frank's Redhot sauce

1/8 teaspoon garlic salt

1/8 teaspoon freshly cracked black pepper

1/3 cup panko (Japanese bread crumbs)

1 teaspoon vegetable oil

2 (1/2-pound) pieces salmon fillet, skinned

Preheat oven to 425°F with rack in upper third. Lightly oil a shallow baking pan.

Melt butter with hot sauce, garlic salt, and pepper over medium heat. Set aside half of sauce.

Toss panko with oil in a bowl. Put salmon in baking pan and brush with half of the sauce. Sprinkle panko evenly over top of fish, pressing down lightly, and bake until panko is golden and fish is just cooked through, 16 to 22 minutes. Drizzle with reserved sauce.

Serves 2

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The Scoop

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Hot Buns & a Spicy Cookbook

It's National Hot Sauce Day!  Time to heat up this quirky holiday with a spicy cookbook and some taste-tempting treats to start your day with a bang. 

If you are looking for eye-opening deliciousness at breakfast, you need look no further than this amazing book, Cooking with Frank’s RedHot Cayenne Pepper Sauce by Rachel Rappaport, where you can find this decadent recipe for kicked up cinnamon rolls.   

Honestly, did you ever once consider putting hot sauce in cinnamon rolls? I didn't think so, me neither, but what a great little flavor enhancer it proves to be, turning your ho-hum rolls into something that the crowd will be talking about for days. 

There will be no excuses for not opening your eyes in the morning once you taste one of these. Tasty and spicy and not at all overt, you'll have no cause to worry about a hot sauce kick in the face while enjoying your morning cup of Joe. 

If you like your food with additional zing, there are tons of great recipes and inspirational ideas here to help you heat things up. This page from the table of contents features just a fraction of the mouthwatering offerings. 

These Bloody Mary Gelatin Shots are as perfect for brunch as they are an afternoon cocktail party.

Doesn’t this Hot Ranch Fried Chicken look mouthwatering?

Whatever you want to kick up, from breakfast to seafood, to soups, salads, main dishes, and dessert (even ice cream!) this book has it all.

Have a look, and then run out and buy yourself a case of hot sauce and this fabulous book! Then heat yourself up while cooling yourself down with some deliciously refreshing Mango Hot Paletas.  Oh, yeah!

This post is linked to:

Cookbook Wednesday