Baked Buffalo Chicken Pastavery slightly adapted from Prevention RD
Serves 6 generous portions
13.25 oz whole wheat pasta (that's the box size they sell at my market)
1 lb skinless boneless chicken breasts, cooked and chopped
2 tbsp butter
2 tbsp flour
1 1/2 cups skim milk
1 cup shredded monterey jack cheese
1/3 cup shredded sharp cheddar cheese
1/3 cup plus 2 tbsp buffalo wing sauce, divided
1/3 cup panko bread crumbs
salt and pepper to taste
1/3 cup feta or Gorgonzola cheese
Nicole suggested topping with green onions and cilantro, which I think would be excellent!
Preheat oven to 375 F. Cook pasta according to package directions.
Heat butter in saucepan over medium heat, then whisk in flour to form a roux. Cook until golden, about 2 minutes. Whisk in milk and turn heat down to low. Simmer while stirring until milk thickens slightly. Stir in cheeses until smooth. Stir in 1/3 cup wing sauce. Taste and adjust seasonings as necessary.
Spray a 9x13 with nonstick cooking spray.
Combine pasta, sauce, and chicken, then pour into baking dish. Bake for 25 minutes or until golden brown, top with feta and bake another five minutes. Drizzle with remaining wing sauce and top with other garnishes if using.