Sometimes when your feeling sucked into the murky waters of Monday, you need to spice it up.
Like, by making Buffalo Chicken Pasta.
I made this dish for dinner tonight and let me tell you, we all went back for seconds. And by we, I mean Mark and me. Denali isn't allowed to have anything too spicy or anything with garlic and onions. Stinks to be him sometimes!
Buffalo Chicken Pasta
Modified from Taste of Home
8 ounces penne (whole wheat or Ronzoni SmartTaste)
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 cup chopped celery
1 cup chopped onion
3/4 cup chopped carrot
2 cloves garlic, minced
1 tablespoon flour
2 cups milk (I used 1 percent)
4 ounces light cream cheese, softened
1 pound chicken breast, cooked and shredded
5 tablespoons Frank's Wing Sauce (more or less to taste - ours was just a bit hotter than in the middle)
Reduced fat bleu cheese, to taste
Cook and drain pasta according to package directions.
In a deep skillet or Dutch oven, melt butter into olive oil. Add celery, onion, carrot and garlic; cook until the vegetables are soft. Add flour, stirring to coat vegetables. Let "cook" for 30 seconds. Add milk, stirring well to prevent lumps. Bring mixture to boil; reduce heat and simmer for a few minutes until it begins to thicken. Stir in cream cheese until melted. Add wing sauce and chicken; heat through. Dump pasta into pan and toss to combine. Serve with sprinkle of bleu cheese.
Enjoy on TV trays while watching "Wheel of Fortune" and waiting for Pat Sajak to call.