It’s no secret I love buffalo chicken. Buffalo chicken ANYTHING, that is. I made buffalo chicken breakfast burritos not too long ago. I can trace the affinity to all things spicy back to when I was pregnant with my first son. We’d ordered a pizza one night, and the delivery driver accidentally dropped off chicken bites with buffalo sauce that he claimed he couldn’t take back to the store.
I ate every last one and licked the sauce out of the plastic container. Oh yes, I did.
The love affair is now 13 years in the making and it hasn’t subsided. I don’t think I’ve licked sauce from anything since that moment, but I can’t be certain of that either. Weak moments, you know.
This recipe combines the best of both worlds for me and my kids. They love fettuccine alfredo. I love buffalo. We all win.
Chicken with Buffalo Fettuccine Alfredo
1 lb fettuccine pasta
2 Tbs olive oil
1 lb chicken tenders
1 egg, lightly beaten
2 Tbs milk
1 1/2 cups Italian-style bread crumbs
2 Tbs butter
1 cup half-and-half
3 oz mascarpone cheese
1/2 cup buffalo wing sauce
1/2 cup parmesan cheese
1/2 cup bleu cheese
salt and pepper, to taste
Cook pasta according to package directions.
Meanwhile, combine egg and milk in a bowl. Add bread crumbs to a separate bowl. Heat oil in a skillet over medium heat. Dredge chicken in egg mixture, followed by bread crumbs. Cook in skillet until evenly browned, about 6-8 minutes per side depending on the thickness of your chicken. Set chicken aside and keep warm.
Melt butter in the same skillet, slowly pour in half-and-half, and stir in mascarpone cheese until it is fully incorporated. Whisk in parmesan cheese, bleu cheese and buffalo wing sauce. Let sauce cook for 1 minute to thicken.
When pasta is ready, drain and combine with buffalo sauce. Serve with chicken tenders.
Nutritional Information: Calories Per Serving: 660, Calories from Fat: 245, Fat: 27 g, Trans Fat: 0 g (12 g Saturated Fat), Cholesterol: 139 mg, Sodium: 929 mg, Potassium: 294 mg, Carbohydrates: 61 g, Fiber: 3 g, Sugar: 3 g, Protein: 40 g.
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