My Yummly Page!

Yum

Tuesday, April 29, 2014

Buffalo Chicken Pasta Salad

Yum
Ingredients

  • 3 lbs - Bone in Chicken Breasts
  • 2 Quarts - Water
  • 4 TBS - Salt
  • 2 TBS - Granulated Garlic
  • 2 TBS - Granulated Onion
  • 3 TBS - Black Pepper
  • 2 Bay Leaves
  • 16 oz - Penne Pasta (cooked to al dente, drained and cooled)
  • 1/2 Cup - Mayonnaise
  • 1 Cup - Bleu Cheese
  • 1/2 Cup - Frank's Hot Sauce
  • 1 Cup - Celery (chopped)
  • 1 Cup - Carrots (chopped)
  • 1/2 Cup - Red Onion (diced)
Directions
  • In a large pot combine chicken, water, salt, 3 TBS black pepper, granulated onion, granulated garlic and bay leaves.
  • Bring to a rapid boil for 5 minutes, cover and turn the heat off and let sit for 1 hour.  DO NOT OPEN the lid.  This will perfectly cook the chicken without overcooking and drying out.
  • Remove chicken from water and cut into bite size pieces and cool.  (discard skin and bones)
  • In a large bowl combine chicken, penne pasta, mayonnaise, bleu cheese, hot sauce, celery, carrots and red onion. Mix well and refrigerate 2-4 hours.  Overnight is best.
Enjoy!

No comments:

Post a Comment