Cheesy penne pasta, slow cooked buffalo chicken, topped with blue cheese crumbles, celery and green onions, Enjoy!
Course: Entrée
Cuisine: American
Servings: 6
Ingredients
4-5 boneless skinless chicken breasts
1/2tsp.celery salt
1/4tsp.salt
1/4tsp.pepper
2/3c.Franks Red Hot Wing Buffalo Saucedivided
2clovesgarlicminced
1(8 oz.) pkg. cream cheesesoftened and cubed
1 1/2c. shredded cheddar cheese
1(16 oz.) pkg. penne pasta
1/3c.blue cheese crumbles
1/3c. thinly sliced celery
1/3c. thinly sliced green onions
Instructions
Spray a 5 or 6-quart slow cooker with cooking spray.
Sprinkle chicken with celery salt, salt and pepper; arrange in slow cooker. Pour 1/3 cup Buffalo sauce over chicken; stir in garlic.
Cover and cook on HIGH heat for about 2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken to a bowl; using two forks, shred into bite-size pieces. Pour remaining 1/3 cup Buffalo sauce over shredded chicken; set aside.
Add cream cheese and cheddar cheese to the slow cooker; stir to combine. Cover and cook for 15 minutes. Beat with a whisk until cheeses have melted into sauce.
Bring a large pot of salted water to a boil. Cook pasta al dente, according to package directions. Drain well.
Add penne noodles and shredded chicken; stir to combine. Cover and cook about 5 minutes or until heated through. Garnish with blue cheese crumbles, celery and green onions.