Buffalo Skillet Chicken
Why dirty hands with boring wings when you can score a touchdown with this easy buffalo skillet meal! Creamy pasta compliments fiery buffalo spices, and sweet peas and carrots combined with tangy blue cheese cool down this explosion of flavors.
Calories
350 (1 serving)
Calories from Fat
110 (1 serving)
Total Fat
12g (1 serving)
Saturated Fat
5g (1 serving)
Cholesterol
85mg (1 serving)
Sodium
690mg (1 serving)
Total Carbs
25g (1 serving)
Dietary Fiber
3g (1 serving)
Sugars
5g (1 serving)
Protein
33g (1 serving)
Calcium
15% (1 serving)
Iron
10% (1 serving)
Vitamin C
15% (1 serving)
Vitamin A
25% (1 serving)
- 2 Tbsp. margarine, divided
- 1 lb. boneless, skinless chicken breast halves, cut into bite-size pieces
- 1 3/4 cups water
- 1 cup frozen peas and carrots
- 1/2 cup 2% milk
- 1 package Knorr® Pasta Sides™ - Alfredo
- 2 Tbsp. cayenne pepper sauce
- 1/2 cup sliced celery
- 1/4 cup crumbled blue cheese
Directions
Print1. Melt 1 Tbsp. margarine in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring frequently, 5 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
2. Stir in remaining 1 Tbsp. margarine, water, green peas and carrots and milk into same skillet and bring to a boil over high heat. Stir in Knorr® Italian Sides™ - Alfredo and return to a boil. Reduce heat to medium and cook, stirring occasionally, 8 minutes or until pasta is tender.
3. Return chicken to skillet, then stir in cayenne pepper sauce. Top with celery and blue cheese.
