Buffalo Chicken Pasta

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

Kosher salt, to taste

12 oz. rotini (spiral) pasta

2/3 c. all-purpose flour

2 tbsp. salted butter

2 tbsp. olive oil

1 1/2 lb. boneless, skinless chicken thighs, cubed into bite-size pieces

Black pepper, to taste

2 celery stalks, sliced thin, plus leaves for topping

3 garlic cloves, minced

1 small white onion, diced

4 oz. (1/4 c.) light lager beer

1 c. heavy cream

1/3 c. Buffalo-style hot sauce, such as Frank's Red Hot, plus more to taste

1/2 c. crumbled blue cheese (about 2 oz.), for topping

步驟

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 the 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 to 4 minutes. 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 the garlic and onion. Cook over medium-high heat until softened, 2 to 3 minutes. Add the beer and deglaze the pan, scraping the bottom with a wooden spoon to release all the flavorful bits. Add the 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 to 2 minutes. Taste and adjust the spice level as needed.

Serve the pasta topped with the blue cheese, reserved sliced celery, and celery leaves.

營養

• 卡路里: 999
• 總脂肪: 48 g
• 飽和脂肪: 23 g
• 反式脂肪: 1 g
• 膽固醇: 255 mg
• 鈉: 992 mg
• 總碳水化合物: 82 g
• 膳食纖維: 4 g
• 總糖: 5 g
• 蛋白質: 53 g