This is one I came up with awhile back when I needed to use up some buffalo sauce. We both love it, it’s creamy and spicy and so delicious. The way I made it last week, and the way I’m writing it today is a very simple recipe, but it really works! You could probably jazz it up with sauteed veggies or herbs, but it’s not necessary to taste great. Although I may try playing around with it in the future. Enjoy!
1 lb. fettuccine
1 lb. boneless, skinless chicken breast, cut into small bite-size pieces
Salt and pepper
2 tsp sweet paprika
2 garlic cloves, minced
2 tbs butter
2 tbs flour
2 cups whole milk
Grated nutmeg, to taste
1/4 lb. wedge of blue cheese, crumbled
1/2 cup buffalo sauce
2 scallions, chopped
Bring a large pot of water to a boil. Salt it generously, add the pasta and cook to al dente.
Meanwhile, preheat a skillet to medium-high heat. In a bowl, toss the chicken with salt, pepper and paprika. Drizzle the skillet with EVOO, and cook the chicken. Transfer to your serving bowl and toss with the buffalo sauce.
In a medium pot, melt the butter over medium heat. Add garlic and saute for 30 seconds. Next, add the flour and whisk for one minute. Add the milk and keep whisking until it’s thickened. Add salt, pepper and nutmeg. Turn the heat to low and melt in the blue cheese. Stir until it’s melted.
Drain the pasta and add it to the serving bowl with the chicken. Pour the cheese sauce on top and toss all together. Garnish with scallions. Serve immediately.