BUFFALO CHICKEN BOWTIES
Buffalo Chicken Bowties is made with heavy cream, hot sauce, butter, carrots, and topped with spring onions.
Ingredients
- 2 boneless skinless chicken breast; cut in ½" cubes
- 1 box farfalle bowtie pasta
- 1 bundle spring onions; diced
- 2 carrots; diced
- 1 pint small heavy whipping cream
- 1 tablespoon butter
- 6 tablespoons Louisiana hot sauce; more or less for heat
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
Instructions
- Preheat oven to 450 degrees F. Place chicken in a baking dish along with diced carrots. Top with 3 tablespoons Louisiana hot sauce. Bake for 45 minutes to 1 hour.
- Boil pasta as recommended on the box. Drain and set aside.
- Pull chicken from oven and set aside.
- In a sauce pan, add in butter and melt on low heat. Add in heavy whipping cream and cook on low about 10 to 15 minutes until it starts to thicken. Once it coats the back of a wooden spoon then add in 3 tablespoons of Louisiana hot sauce. Whisk well. Taste to see if you want more spice heat. If so, add more at this time. Remove sauce from heat.
- Combine chicken, carrots, and pasta into a large bowl. Fold in the sauce. Top with spring onions, salt, and pepper.
Notes
If you cannot get the heavy cream to thicken enough then add 1 tablespoon cornstarch to the mix by whisking well.