Buffalo Chicken Pasta Recipe

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The Uber pulled into my driveway and we saw a large box on my doorstep. That could only mean one thing. Something to evaluate for the blog! If you follow Bachelor Basics on Instagram you know that I have been eating all the tacos and barbecue I could find in San Antonio and Austin. What that won’t tell you is that while I was busy eating all their food, mosquitoes were busy eating all of my legs. Apparently the savage flying critters prefer lean dark meat. After dining out for the last seven days, it was time to dine in, which perfectly coincides with #GreatAmericanCookIn.

colavita garlic olive oil

The box was from Colavita and featured olive oils, balsamic vinegar, pasta, orzo and two pesto/spreads. My creative kitchen juices were flowing and I was itching both from my bug bites and the desire to make my own food.

A trip to the grocery yielded a small pack of boneless, skinless chicken breasts. But what to make…

Surprisingly, it wasn’t a taco or BBQ and I didn’t consult Pintrest. One of the items in the Colavita box was roasted garlic olive oil. I had made my own garlic oil a few weeks ago and was intrigued to sample the effects this had on food. I decided to take a stab at making buffalo chicken with pasta. The first step was to decide how to bread the chicken. I cut the chicken into one-inch chunks, then soaked it in a bowl of milk. This would be a similar method to making fried chicken. Those recipes often call for buttermilk, which you can make by adding vinegar to regular milk.

After soaking the chicken in the milk, I dredged (toss in flour) the chicken before adding to a hot skillet with a few tablespoons of Colavita garlic olive oil.

Buffalo Chicken Pasta Step-by-Step

  1. Boil water for pasta.
  2. Cut chicken into one-inch pieces.
  3. Soak chicken in milk for 10-15 minutes.
  4. Add flour and corn meal to a large plate. My mix was 80/20 flour/cornmeal. Add salt, pepper and optional spices. I added my spice rub mix that I use for smoking meats (cumin, paprika, chili powder).
  5. Toss chicken in the flour to coat the chicken. This will form the crispy crust. (Your water should be boiling by now. Add the pasta and set a timer for 10-12 minutes.)
  6. Heat a large skillet over medium heat. Add olive oil once the pan is hot.
  7. Sautee chicken in skillet. The chicken should cook for 15-20 minutes. It’s probably done earlier than that, but better safe than sorry. The key is that the chicken turns opaque and gets a crispy exterior.
  8. Lower the heat, melt a tablespoon of butter, shake in a few tablespoons of Frank’s Red Hot sauce. Shake the skillet to coat all the meat. This will give the chicken its delicious tang. Turn off the heat.
  9. Drain your pasta and add to the skillet. Squirt in some ranch dressing. Stir to incorporate. Add more hot sauce if needed.
  10. Feast!

The garlic oil adds another layer of flavor to the chicken. I’ll continue experimenting with different uses. Using it in salad dressings would produce a stronger garlic punch. Cooking with the oil tempers the garlic flavor. Last night I dreamed of my leftovers!

Buffalo Chicken Pasta Recipe featuring Colavita Garlic Olive Oil | TheBachelorBasics.com