Buffalo Chicken Pasta

• portions: Serves 5
• temps total: 7 hours 55 minutes

Ingrédients

600g Chicken Breast Fillets

120ml Frank’s Red Hot Buffalo Sauce

100ml Knorr Zero Salt Chicken Stock

3x Garlic Cloves, minced

½x Tsp Onion Granules

⅓x Tsp Paprika

100g Philadelphia Light Soft Cheese

100g Fat Free Greek Style Yogurt

240g Penne Pasta, Dried

2x Handfuls Baby Leaf Spinach

60g Lighter Mature Grated Cheddar

1x Spring Onion, for garnish

Instructions

Place the chicken breasts in the slow cooker. Pour in the hot sauce, chicken stock, and add the garlic, onion granules, smoked paprika, salt and pepper.

Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is cooked and tender.

Around 15 minutes before the end of the cooking time, cook the pasta as per the instructions on the packet to al dente doneness. Once cooked, drain and set aside reserving the pasta water.

Use two forks to shred the chicken directly in the slow cooker. Stir in the cream cheese until fully melted.

Mix in the fat free Greek yoghurt, then add the cooked pasta and baby spinach. If needed, add a couple of ladles of pasta water to bring everything together.

Top with grated cheese, cover with lid and continue to cook on the high setting for around 10 minutes, or until the cheese has melted.

Garnish with spring onions before serving and enjoy!