Buffalo. Chicken. Pasta.
*gulp*
I didn’t start getting into anything buffalo-sauce related until recently. I wish I could give you more of a reason why, but it’s never stood out to me. What’s wrong with me? Everyone loves buffalo sauce. One day in college I was reading my Hungry Girl book and saw a recipe for a light buffalo pasta used with a secret ingredient. I gave it a try and because of this secret ingredient, I will forever love buffalo. Sorry for ever doubting you.
This secret ingredient has changed my ways people. I use it with BBQ sauce to dress up my quesadilas and add some herbs for a sandwich spread.
Are you ready for this?
I don’t think you are.
-drum roll please-
…
Yes. Laughing Cow Swiss Cheese!
Now there’s the original, which is above, or there’s the “30 calories a wedge” pack. I normally go for the lighter version, but this is all my grocery store had.
Basically, this mixed with a little sour cream is a substitute for mayonnaise.
It’s creamy.
It’s cheesy.
It’s low calorie.
and it’s very, very, addicting.
I saw this trick on Hungry Girl 300. If you’re not aware of Hungry Girl, click here! I used the wedges in a sauce once and I never went back.
No. more. mayo.
Mix your cheese wedges with some light sour cream, microwave, and then add your buffalo sauce.
Now you can do whatever you want with this: celery dip, buffalo chicken salad, buffalo chicken melts, buffalo chicken eggrolls, or a pasta.
“Did you just say buffalo chicken eggrolls?”
I’ll get to those one day. For now, I’ll show you the pasta.
This is what we want. Pasta noodles, a mirepoix, and some chicken.
Add the sauce, sprinkle with some cheese, and bake for about 20 minutes until….Boom! The perfect college meal.
Oh and for the garnish…
I think green onions bring out all the colors of the dish. Cutting these things can be a pain, so an easy trick is just cutting them with a clean pair of kitchen scissors!
- 1 wheel of Laughing Cow Swiss Cheese Wedges
- 8 oz. container light sour cream
- Franks Red Hot buffalo sauce
- 1 small onion - chopped
- 2 large carrots - peeled and chopped
- 2 large celery stalks, chopped
- 1 box penne pasta noodles (whole wheat is optional)
- 2 c. shredded low fat mozzarella cheese
- 1/2 c. green onions
- 2 c. shredded cooked chicken
- Preheat oven to 350°
- Cook pasta al dente.
- Over medium heat, saute the onions, carrots, and celery in your choice of butter or olive oil. I like to use a little butter, it contributes to the aroma.
- Once the vegetables are soft and your noodles are finished, toss together with the chopped chicken. (If you're cooking the chicken, boil it for about 5-7 minutes until no longer pink, then shred).
- In a microwave-safe bowl, add your cheese wedges and sour cream. Mix and microwave for 30 seconds. Mix once again and add in the buffalo sauce.
- Mix your sauce into the pasta. Top with mozzarella cheese and bake for 20 minutes or until the cheese is melted.
- Garnish with green onions and enjoy 🙂
- If we're being moderate this will serve between 8-10 people. However if you're like me and hungry and fill your entire plate, this will serve between 4-6.
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