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I’ll admit it! I have a problem. I’m obsessed with buffalo sauce on chicken wings, pasta, cauliflower, whatever! It’s just wonderful! So last weekend I was really craving it and came up with this creamy pasta recipe that incorporated Frank’s Red Hot Sauce. It was so good!!! Just the right amount of heat off set by the creamy sauce. Then you get little bursts of sweet with the peas and other bites of zing with the sundried tomatoes. Oh my I really liked this dish!!! I think I ate all the leftovers single-handedly!

I know you’re probably thinking that with a cream sauce this must be calorie packed, but it really wasn’t. As I usually do, when I make a cream sauce I substitute fat free half and half where heavy cream is usually used. The rest of the ingredients are pretty lowfat on their own, so overall this dish packs a lot of flavor without too much fat.

Creamy Red Hot Chicken Pasta

1 pound boneless, skinless chicken

1/3 cup Frank’s Red Hot Sauce

1 cup fat free chicken broth

1 cup fat free half and half

1 cup frozen peas, thawed

1/2 cup bagged sundried tomatoes, diced

1 tbsp corn starch

1 tbsp water

Salt and pepper to taste

16 oz dried pasta

Marinate chicken in Frank’s Red Hot Sauce. Cook pasta according to package. Spray a frying pan with non-stick spray. Remove chicken from marinade, reserving marinade. Brown chicken in frying pan. Remove to a plate. Pour chicken broth, half and half, and remaining marinade in frying pan and simmer over medium low heat scrapping meat bits off bottom of pan. Add peas and tomatoes, stirring until warmed through. Make a slurry of corn starch and water and stir into sauce. Add chicken back to pan. Continue to simmer over medium low heat stirring as sauce thickens and spooning sauce over chicken. When sauce is thickened and chicken is cooked through, toss with cooked,drained pasta.

Enjoy!

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