Buffalo chicken pasta can be a quick, filling, and flavorful addition to your monthly freezer meal menu. This recipe makes four large batches and can easily feed a family of 4 to 6. Here's what you'll need and how to make it. (Remember, this recipe makes 4 large dinners. If you want to do it for one night to give it a try, you'll need to adjust the ingredient amounts.)
Ingredients:
- 4 bottles of Louisiana Supreme Chicken Wing Sauce (you can find this at Dollar Tree)
- 2 family size (4-5 lb trays) of boneless skinless chicken breast
- 4 boxes of bowtie or penne pasta
- Ranch or Blue Cheese dressing (this is used on top of each serving, so the amount you need depends on your family size and dressing tastes)
1) Put your boneless skinless chicken into your crockpot. If you only have one standard size crockpot, you may need to cook up one tray of chicken at a time. If you have two crockpots, like we do, then you can put one tray in one pot and one in the other.
2) Cover your chicken with the Louisiana Supreme Chicken Wing Sauce. We use two bottles per crockpot or tray of chicken.
3) Cook the chicken on low for 8 to 9 hours or high for 4 to 6 hours. The chicken needs to be tender enough that you can break it apart with a fork.
4) Place the cooked chicken on a serving platter or in a large bowl and begin shredding the chicken.
5) Place your shredded chicken equally into 4 quart size bags and place in the freezer.
6) Take the frozen chicken out of the freezer to thaw the night before or morning of the day you plan on serving the pasta.
7) Cook your box of pasta as normal, drain, add the shredded chicken, and serve.
The shredded chicken also works great for crockpot shredded chicken sandwiches or sliders! Just follow steps 1-6. After the meat has thawed, warm in the microwave and serve on buns.
