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Vegetarian Buffalo Chicken Pasta Recipe

May 20, 2011 By Kristi

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Buffalo Chicken Pasta

 

Day 140.

Buffalo chicken pasta is what’s for dinner. Yum. I’m at BlogHer Food this weekend and I’m so excited to meet with other bloggers and find new recipes that will inspire me to share more yummy food with you. But, my family still has to eat dinner at home, so they get to have this fabulous vegetarian Buffalo Chicken dish, which the Bug is calling spicy ‘ronis. Vegetarian chicken nuggets, gooey cheese, macaroni and buffalo sauce? Yes, please. I thankfully got to sample a bowl after baking it ahead of time for them to enjoy.

Baked Buffalo Chicken Pasta

Adapted from Baked Buffalo Chicken Pasta.
serves 4-6

Ingredients

1/2 pound pasta (I used macaroni)
3 cups cubed “chicken” (I used chopped, breaded Quorn chik’n nuggets)1 tablespoon butter
1 1/2 cups milk
1 tablespoon flour
1/2 cups mozzarella cheese, shredded
1/3 cups Mexican cheese + more for topping1/3 cups buffalo wing sauce
1/3 cups panko bread crumbs or masa
salt and pepper to taste
for garnish: green onions or chives, additional buffalo wing sauce

Method

Preheat oven to 375 degrees F.

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until the mixture gets a bit golden in color. Add milk, stir and turn the heat down to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until the mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish (8×8) with non-stick spray. Add pasta and “chicken,” then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs/masa. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions, and cilantro. Drizzle with buffalo wing sauce.

The Results

Spicy ‘roni indeed! This is so delicious I can’t stand that they get to eat the rest of it without me. Selfish, I know. But, I can always make it again…sometime next year. This is a definite repeat. Delicious. I ended up doubling the sauce from the original recipe. This may be something with real versus faux chicken or maybe I just like it saucy. I made the sauce as directed for the full recipe (intending to freeze half for another day) and poured half over the 1/2 pound of pasta I had prepared. But, I ended up emptying all of the sauce into the dish. It was delicious this way, so I’ll be preparing the “saucy” version in the future.

What’s your favorite add-in to macaroni and cheese?

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck Friday,·Frugal Fridays, Foodie Fridayand I’m Lovin’ It.

 

Yield: 8

Buffalo Chicken Pasta Recipe

Buffalo Chicken Pasta Recipe

Vegetarian Buffalo Chicken, which the Bug is calling spicy 'ronis. Vegetarian chicken nuggets, gooey cheese, macaroni and buffalo sauce? Yes, please.

Ingredients

  • 1/2 pound pasta (I used macaroni)
  • 3 cups cubed "chicken" (I used chopped, breaded Quorn chik'n nuggets)
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 1/2 cups milk
  • 1/2 cups mozzarella cheese, shredded
  • 1/3 cups Mexican cheese + more for topping
  • 1/3 cups buffalo wing sauce
  • 1/3 cups panko bread crumbs or masa
  • salt and pepper to taste
  • for garnish: green onions or chives, additional buffalo wing sauce

Instructions

  1. Method
  2. Preheat oven to 375 degrees F.
  3. Prepare water for pasta and cook according to directions.
  4. While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until the mixture gets a bit golden in color. Add milk, stir and turn the heat down to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until the mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.
  5. Spray a baking dish (8x8) with non-stick spray. Add pasta and "chicken," then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs/masa. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions, and cilantro. Drizzle with buffalo wing sauce.
© Kristi Arnold @VeggieConverter.com
Cuisine: American / Category: Dinner

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: chicken, nut-free, pasta, vegetarian Tagged With: baked, buffalo, macaroni and cheese

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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