Monday, January 17, 2011

For all my fellow Unionites: Buffalo Chicken Pasta

In the important ways, I've graduated from college eating. No more (or at least fewer) disco fries, cheesesteaks, fried food nights, and chicken parm sandwiches. But there is one recipe that I've loved since freshman year when it was introduced at West Dining Hall as someone's mom's recipe from home. I've since adapted it to make it a bit more gourmet, and still make it at least a few times a year! College food, grown up. A bit.

Buffalo Chicken Pasta


1 lb chicken breast/chicken fingers, sliced into bite-sized pieces (for extra moisture, marinate the pieces in yogurt for 30 min before cooking)
2 cloves garlic, smushed and diced
1 tbl olive oil
1/2 cup Frank's red hot sauce
1/3 cup butter
1/2 cup white wine
1/4 cup fresh parsley, chopped
1 cup blue cheese crumbles
1/2 cup water
2 tbl cornstarch
1/2 of a 12 oz box farfalle pasta


1. Boil water for the pasta. Giada says salt the water for pasta, but no olive oil. I believe her. Once the water is boiling add the pasta, and cook for about 8 minutes, or until softened to your liking.
2. In a frying pan, saute garlic in olive oil until it begins to sizzle, taking care not to let it brown.
3. Add chicken pieces, and let sit for a minute or two before stirring.
4. While the chicken is cooking, melt butter in a saucepan with Frank's Red Hot Sauce and white wine until combined.
5. When almost cooked-through, drain chicken in a colander and then return to frying pan. Add hot sauce to chicken.
6. To thicken the sauce, combine the corn starch and water, and add the mixture to the frying pan and turn up the heat. Once sauce is thickened to your liking, turn off the heat. Add fresh parsley.
7. Spoon chicken mixture over farfalle pasta, and top with blue cheese crumbles.
8. Transport yourself back to college dining hall. :-)


  1. I was the recipient of this 'old-Union' favorite over the Xmas holidays !! love it ! MOM

  2. I think I know what I'm having for dinner tonight!

  3. this is one of those recipes that i have been passing on and on and outward ever since i had it at union. thanks for spreading the buffalo chicken love too! :D