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Buffalo Chicken Pasta Bake

Sure, 10-cent wing night at your local pub is a blast, but a night at home with a clever casserole can’t be beat. Not fond of blue cheese? Use ranch salad dressing instead. —Lindsay Sprunk, Noblesville, Indiana

8 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cubed
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil, divided
2 medium carrots, finely chopped
2 celery ribs, finely chopped
3/4 cup finely chopped red onion
4 garlic cloves, minced
3/4 cup blue cheese salad dressing
3/4 cup mayonnaise
1/2 cup Louisiana-style hot sauce
1-1/2 cups (6 ounces) shredded Swiss cheese
1/2 cup dry bread crumbs
3 tablespoons butter, melted

Directions

Cook pasta according to package directions. Meanwhile, sprinkle
chicken with salt and pepper. In a large skillet, saute chicken in 1
tablespoon oil until no longer pink. Remove from the skillet. In the
same skillet, saute the carrots, celery and onion in remaining oil
until tender. Add garlic; cook 1 minute longer. Remove from the
heat.
Stir in the salad dressing, mayonnaise and hot sauce. Drain pasta.
Add pasta and chicken to skillet; toss to coat. Transfer to a

2 of 2

Buffalo Chicken Pasta Bake (continued)

Directions (continued)

greased 13-in. x 9-in. baking dish. Sprinkle with cheese and bread
crumbs. Drizzle with butter.
Bake, uncovered, at 350° for 25-30 minutes or until heated
through and cheese is melted. Yield: 8 servings.

Nutrition Facts: 1-1/2 cups equals 719 calories, 45 g fat (12 g saturated fat), 73 mg cholesterol, 586 mg sodium, 53 g carbohydrate, 3 g fiber, 27 g protein.