Buffalo Chicken Pasta Bake.
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Composition - Buffalo Chicken Pasta Bake:
- Give 3 - chicken breasts, cut into bite size chunks.
- Give 1/2 of small onion, chopped.
- Give 1 lb. of spiral pasta, Rotini.
- Provide 1/2-1 bottle for Frank's Red Hot Buffalo Sauce.
- Give 1 container (30 oz.) Ricotta Cheese (whole or skim, your preference).
- Require 3 cups - Ranch Dressing.
- Need 2-3 cups shredded mozzarella cheese.
- Need 1 tsp. garlic powder.
- Give 2 tsp. for dried parsley.
- Prepare to taste of salt and pepper.
Buffalo Chicken Pasta Bake making process:
- Place chicken chunks and onion in skillet in a little olive oil. Season with salt, pepper, garlic powder and parsley..
- Cook over medium high heat until thoroughly cooked..
- Meanwhile, cook pasta as directed on package. Drain, and set aside..
- Coat chicken with 1/2 bottle of Frank's Red Hot Sauce. If you prefer more heat, add the entire bottle. Simmer for 5 minutes; remove from heat..
- In a large bowl, combine the Ricotta cheese and Ranch Dressing until smooth..
- Add in Buffalo chicken..
- Add in cooked pasta..
- Spray a 9 x 13 dish and a 8 x 8 dish with cooking spray. Distribute evenly among dishes. You can freeze one of these for a later use if you prefer..
- Top with mozzarella cheese and place in a preheated 350 degree oven and bake for 20 to 30 minutes or until hot and bubbly. Enjoy!.
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