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whole wheat penne butter onion all-purpose milk Cheddar cheese Buffalo Sauce salt pepper chicken blue cheese parsley
Viewed: 17 - Published at: 5 years agoIngredients
- 2- 1/2 cups Uncooked Whole Wheat Penne
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Onion, Minced
- 1 Tablespoon All-purpose Flour
- 1- 1/2 cup 1 Percent Milk
- 1 cup Cheddar Cheese, Shredded
- 4 Tablespoons Buffalo Sauce
- 1/4 teaspoons Salt
- 1/4 teaspoons Pepper
- 1 cup Shredded, Cooked Chicken
- 3 Tablespoons Blue Cheese, Crumbled
- Chopped Fresh Parsley For Garnish (optional)
Method
- Boil pasta according to your package instructions for al dente.
- Mine was about 8-9 minutes.
- Meanwhile add butter to a small saucepan over medium heat.
- Heat until melted.
- Add onion and cook for 2 minutes.
- Add flour and stir constantly for 1 minute.
- Add milk and simmer stirring occasionally, 3-4 minutes until thick and creamy.
- Keep an eye on it so the milk does not burn on the bottom of the pan or bubble over.
- Take pan off of the heat and whisk in cheese until fully melted.
- Stir in Buffalo sauce, salt and pepper.
- When pasta is done drain it then put it back into the pot.
- Pour cheese sauce over the cooked noodles and toss to combine.
- Add cooked chicken and blue cheese crumbles.
- Serve immediately with extra blue cheese crumbles and parsley on top for garnish if desired.
