Creamy pasta made with fat-free milk and low-fat cream cheese, yet packed with the same ingredients as conventional Buffalo chicken. If desired, garnish with cilantro and green onions.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (12 ounce) package rigatoni pasta
- 1 cup fat-free milk
- 1 ounce crumbled blue cheese
- 1 (8 ounce) package 1/3-less-fat cream cheese, softened
- ½ cup Buffalo wing sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- 3 cups chopped cooked chicken breast
Instructions
- Bring a large pot of water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
- Meanwhile, combine milk, blue cheese, and cream cheese in a large skillet over medium-high heat. Cook, stirring frequently, until cheeses melt, about 5 minutes.
- Drain pasta into a colander; reserve about 1/4 cup cooking liquid and pour into the sauce. Add Buffalo sauce, garlic powder, paprika, and black pepper and stir until smooth. Mix in the pasta and chicken and heat until chicken is warmed through, 2 to 3 minutes.
Nutrition Facts
| Calories | 355 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 5 g |
| Sodium | 596 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Minor changes. I used 8 oz. of rigatoni, evaporated skim milk and 2 oz. blue cheese. This tasted like a full-calorie dish to me – absolutely delicious!
It’s missing the ranch. I know it’s supposed to be a healthier version, but it needs the ranch to counterbalance the heat of the buffalo sauce. Even plain yogurt thinned with a small amount of milk and adding dry ranch seasoning wouldn’t hurt.