Pâtes au poulet Buffalo

Ingrédients

• 12 ounces penne (or other small shaped pasta)
• 1 tablespoon olive oil
• 1 tablespoon butter (unsalted)
• 1 pound chicken breast (cut into bite size pieces)
• 2 teaspoons cajun spice
• 1 cube chicken bouillon (crumbled)
• 1 medium onion (chopped)
• 3 cloves garlic (chopped)
• 1 medium red bell pepper (cut into thin 2-inch strips)
• 1 medium green bell pepper (cut into thin 2-inch strips)
• 1/2 cup Buffalo sauce
• 1/2 cup heavy cream
• 1/2 cup blue cheese (crumbled)
• 1 tablespoon fresh parsley (for garnish)

Préparation

1. 1

   Cook the pasta according to package instructions until it’s al dente (cooked until it’s still firm when bitten). Drain but reserve about a cup of pasta water, and set aside.

2. 2

   Heat the olive oil and melt the butter in a large skillet over medium-high heat. Add the chicken breast pieces and sprinkle with cajun spice and chicken bouillon. Cook until the chicken is no longer pink and is cooked through, should take about 5 minutes.

3. 3

   Add the onion, garlic and bell peppers to the skillet and stir. Cook for another 3 to 5 minutes until the vegetables soften.

4. 4

   Stir in the Buffalo sauce, heavy cream and blue cheese. Bring to a boil then add in the cooked pasta. Stir it all together and add a bit of the reserved pasta water to thin out the sauce if necessary.

5. 5

   Garnish with fresh parsley and serve warm.