My favorite food: Buffalo anything

I anticipate there could be a whole series of foods based on hot sauce.  I love buffalo chicken, buffalo shrimp, you name it.  I admit one of the things I miss the most are some nice fried buffalo chicken tenders at a restaurant.  Those and grinders, but I’ll get to those on another post.

The good news is that buffalo chicken is easily adaptable to a gluten free lifestyle and non-fried chicken is a wee bit healthier.  Yesterday was a cold and blustery day in New England so warm, comfort food was in order.

I dug out an old recipe for Buffalo Chicken Pasta.  Chicken could easily be substituted with shrimp.
I was inspired by this recipe but made a few alterations.  I don’t use onions because the husband doesn’t like them.  I also had no celery so didn’t use that.

Ingredients:
1 box of gluten free penne ( I used De Boles), cook as directed
3 boneless chicken breasts
2 tsps of minced garlic (I have a jar in the fridge)
Olive oil
Salt
Pepper
Crushed Red Pepper
1/2 cup hot sauce
1 cup of milk
3/4 cup of mayo
1/2 cup of blue cheese dressing

Directions:
Saute the chicken in the garlic and olive oil.  Sprinkle black pepper, salt (I use sea salt), and just a shake of crushed red pepper.  When chicken is half cooked, add the hot sauce.  The recipe called for 1/2 cup, but use more or less based on how hot you want the dish to be.  John does not like things to hot so I didn’t use too much.

Meanwhile, mix the milk, mayo and blue cheese dressing in a separate bowl.  I always taste it, add more blue cheese or mayo if it is too bland.

When the chicken is cooked through, add the dressing mix.  Let that cook for a bit until it smooths out and is warm.  When pasta is done, toss everything together.  I sprinkled a little more more black pepper over the top the end.