In my original blog I admitted my addiction to trying new recipes along with finding ways to live frugally. I have stumbled upon a recipe that I just have to share. Hopefully you will all like it as much as we do. I found this on www.onceamonthmom.com which is a blog that includes monthly recipes, grocery lists, and step-by-step instructions for assembling an entire month of meals in one day. All the recipes included for the month are freezer friendly. I really like the concept and plan to incorporate it with my own recipes in the near future. Using this method allows me to buy in bulk, which is definitely cheaper than multiple purchases. It also frees up more time for me to experiment with new recipes. Once the stand-up freezer in my garage is up and running, I’ll blog in more detail about the process.
Buffalo Chicken Spaghetti
- 1 lb. spaghetti, fully cooked and drained
- 1 – 1 1/2 lbs. boneless, skinless chicken breasts (or thighs)
- salt & pepper, to taste
- 2 c. chicken stock
- 8 oz. cream cheese
- 1/4 c. hot sauce (more or less, depending on desired intensity. 1/4 c. will be mild to medium in flavor.)
- 1 c. Ranch or Bleu cheese dressing
1. Season chicken breasts with salt and pepper to taste. Place in a skillet with chicken stock, bring to a boil, cover and simmer for 15 – 20 minutes, or until the chicken is fully cooked. Remove chicken and reserve 1/2 c. cooking liquid.
2. In a saucepan, combine the cream cheese, hot sauce and reserved cooking liquid. Cook over medium-low heat until the cream cheese is completely melted. While the sauce is cooking, shred or cube the cooked chicken.
3. Add the dressing and chicken to the saucepan, stir to combine, and then toss with the cooked spaghetti.
I tasted this right after I made it and noticed that the heat increased a little after it had been sitting in the refrigerator for a few hours. So if you are making this ahead of time, you might want to keep that in mind.