Buffalo Chicken Alfredo
with spinach and blue cheese garlic bread
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 4 Garlic Clove
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1 Ciabatta
- 3 tsp. Frank's RedHot Sauce
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1 oz. Blue Cheese
- 2 oz. Baby Spinach
- 1 Shallot
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6 oz. Penne Pasta
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4 oz. Alfredo Sauce
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⅗ oz. Butter
- 12 oz. Diced Boneless Skinless Chicken Breasts
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories965
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Carbohydrates96g
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Fat38g
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Protein58g
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Sodium1689mg
Recipe Steps
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1 cook pasta
8 c 2 t salt, standard time, reserve ½ c pasta water
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2 prep
chop garlic dice shallot ¼ inch rough chop spinach cut ciabatta in half, width wise
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3 cooking chicken
large non stick, 2 t oil, medium high heat sear chicken 2-3 minutes, stir cook 3-4 minutes, stirring occasionally, season pinch of pepper remove from pan once cooked and place in bowl with hot sauce and 1 pad of butter, stir to melt butter and coat in sauce, wrap and set aside
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4 blue cheese bread
while chicken sears, rub each ½ of bread with 1 t oil, spread half the garlic on the bread top with blue cheese, 425 degree oven for 6-7 minutes, until golden brown on the edges and cheese starts to melt
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5 sauce and finish pasta
same pan from chicken, dont wipe, add 1 t oil, medium heat add shallot and other ½ of garlic, sweat for 1 minute, add pasta, spinach, alfredo and ¼ c pasta water with other pad of butter, stir until butter melts and sauce coats pasta remove from heat and plate, top pasta with chicken and serve garlic bread on the side
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