Ingredients
Croutons
- 1 slice Crusty bread cut into cubes 1/4" thick
- ½ tsp Extra-virgin olive oil
Seasoning
- Salt to taste
- Black pepper to taste
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Buffalo Chicken Pasta
- 4 oz Rotini pasta
- 1/3 cup All-purpose flour
- 1 TBSP Butter
- 1 TBSP Extra-virgin olive oil
- 8 oz Boneless chicken thighs cubed into bite-size pieces
- 1 stalk Celery sliced thin plus leaves for topping
- 2 cloves Garlic minced
- ½ cup Onion diced
- ¼ cup Chicken broth
- ½ cup Heavy cream
- 2 ½ TBSP Buffalo wing sauce such as Frank's Red Hot plus more to taste
- ¼ cup Crumbled blue cheese for topping
Light Beer
- 24 oz Light beer cold
Instructions
- Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
- For the caesar dressing: In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Make the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, drain, and set aside.
- Meanwhile, place the flour in a shallow dish. Heat butter and oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper. Lightly dredge the chicken in the flour, shaking off any excess, and add it to the skillet. Brown the chicken, turning occasionally, 3 - 4 minutes each side. Remove the chicken to a plate, and set aside.
- Reserve some of the chopped celery for topping, and add the rest to the skillet, along with garlic and onion. Cook over medium-high heat until softened, 2 - 3 minutes. Deglaze the pan with broth, scraping up any browned bits off the bottom of the pan. Add heavy cream and hot sauce, and bring to a simmer.
- Add the reserved chicken and pasta to the skillet. Season with a pinch of salt and pepper, and continue to cook until the sauce thickens and everything has come together, 1 - 2 minutes. Taste and adjust the spice level as needed.
- Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing and croutons.
- Serve the pasta topped with crumbled blue cheese, caesar salad, and light beer.
Nutrition
Calories: 1208kcal | Carbohydrates: 91g | Protein: 40g | Fat: 68g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.3g | Cholesterol: 208mg | Sodium: 1326mg | Potassium: 860mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5465IU | Vitamin C: 8mg | Calcium: 245mg | Iron: 5mg
Buffalo Chicken Pasta
Ingredients
Croutons
- 1 slice Crusty bread cut into cubes 1/4" thick
- ½ tsp Extra-virgin olive oil
Seasoning
- Salt to taste
- Black pepper to taste
Caesar Salad
- 1 clove Garlic minced
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Lemon juice fresh-squeezed
- ½ tsp Red wine vinegar
- 1 TBSP Extra-virgin olive oil
- ½ TBSP Parmesan cheese grated
- 2 cups Romaine lettuce chopped
Buffalo Chicken Pasta
- 4 oz Rotini pasta
- 1/3 cup All-purpose flour
- 1 TBSP Butter
- 1 TBSP Extra-virgin olive oil
- 8 oz Boneless chicken thighs cubed into bite-size pieces
- 1 stalk Celery sliced thin plus leaves for topping
- 2 cloves Garlic minced
- ½ cup Onion diced
- ¼ cup Chicken broth
- ½ cup Heavy cream
- 2 ½ TBSP Buffalo wing sauce such as Frank's Red Hot plus more to taste
- ¼ cup Crumbled blue cheese for topping
Light Beer
- 24 oz Light beer cold
Instructions
- Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
- For the caesar dressing: In a small bowl, whisk together garlic, Dijon, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
- Make the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, drain, and set aside.
- Meanwhile, place the flour in a shallow dish. Heat butter and oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper. Lightly dredge the chicken in the flour, shaking off any excess, and add it to the skillet. Brown the chicken, turning occasionally, 3 - 4 minutes each side. Remove the chicken to a plate, and set aside.
- Reserve some of the chopped celery for topping, and add the rest to the skillet, along with garlic and onion. Cook over medium-high heat until softened, 2 - 3 minutes. Deglaze the pan with broth, scraping up any browned bits off the bottom of the pan. Add heavy cream and hot sauce, and bring to a simmer.
- Add the reserved chicken and pasta to the skillet. Season with a pinch of salt and pepper, and continue to cook until the sauce thickens and everything has come together, 1 - 2 minutes. Taste and adjust the spice level as needed.
- Prepare the Caesar salad by tossing Romaine lettuce with Caesar salad dressing and croutons.
- Serve the pasta topped with crumbled blue cheese, caesar salad, and light beer.
Nutrition
Calories: 1208kcalCarbohydrates: 91gProtein: 40gFat: 68gSaturated Fat: 28gPolyunsaturated Fat: 8gMonounsaturated Fat: 27gTrans Fat: 0.3gCholesterol: 208mgSodium: 1326mgPotassium: 860mgFiber: 5gSugar: 8gVitamin A: 5465IUVitamin C: 8mgCalcium: 245mgIron: 5mg
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