Tuesday, February 22, 2011

Buffalo Chicken Spaghetti

In my house, time is at a premium!  On busy weeknights I don't have time to mess around with cooking dinner.  I need to get in and get done.  This spaghetti is great because it is quick and easy and it tastes great.  Don't worry about it being super spicy.  It was perfect for even my little ones.

Buffalo Chicken Spaghetti
Serves 8

16 ounces spaghetti
2 cups cooked, cubed chicken
1-2 cups chicken stock
8 ounces cream cheese
1/4 c. hot sauce
3/4 cup Ranch or Bleu cheese dressing
Salt and pepper, to taste
2 green onions, chopped
1 cup shredded cheddar cheese

Cook spaghetti according to package directions; drain. Meanwhile, in a large saute pan over medium heat, combine cream cheese, 1 cup chicken stock and hot sauce. Cook, stirring occasionally, until cream cheese is melted and mixture is smooth. Add dressing and stir to combine. Add cooked spaghetti and chicken and toss to coat with cream cheese mixture. Season with salt and pepper, to taste. Add up to an additional cup of chicken stock, as needed, until sauce reaches desired consistency. Pour spaghetti into a large serving dish and top with shredded cheddar cheese and chopped green onions.

Source:  I got this off another food blog, but I can't remember where. 

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