I am always looking for new recipes to try, especially ones that are a healthier option and will be good for dinner and leftover lunch for a couple days. I recently came across a recipe and decided to modify it and make it my own. I have to say it turned out DELICIOUS!!
- 3 boneless skinless chicken breast (trim fat)
- 1 jar Texas Pete Mild Buffalo Wing Sauce
- 1 box Whole Grain Rotini
- 2 1/4 cups Reduced Fat Sharp Cheddar Cheese
- 1/2 cup Whole Grain Panko Breading
- 1 1/2 cups Chicken Broth
- 1 cup Fat Free Milk
- Onion Powder
- Garlic Powder
- Pepper
Put chicken and jar of buffalo wing sauce in slow cooker on low for 5 hours. When done, it will shred very easily. After you shred, mix in some of the sauce from the slow cooker. More sauce = more flavor, depending on your liking.
Cook box of rotini as per directions, al dente, and drain.
In large pot, cook chicken broth and milk until almost a boil, about 5 minutes. Add onion powder, garlic powder, and pepper. Add in cheese (keep 1/4 cup of cheese aside) and whisk until melted.
Place pasta in a large 9×13 casserole dish coated with cooking spray. Add shredded chicken. Pour cheese sauce and mix until all coated.
Sprinkle panko breading and remaining 1/4 cup of cheese on top. Bake at 350 degrees for 45 minutes or until golden brown.
Ready to go in oven!
**I made the chicken the day before and let it set overnight which I think really helped keep the buffalo flavor.
What is your favorite ingredient for a healthy meal?
This looks delicious! I am always willing to try ANYTHING with buffalo sauce in it. 🙂
UM. YUM!!! Me want! Me want! Looks delicious! 🙂
I like it! I could easily make this gluten free & swap out the milk with a non-dairy option. YUM!
You had me at mac n cheese 🙂 Thanks for sharing via #TBB #linklove