I have always had a love affair with Buffalo Chicken Wings! I just love those flavours . . . the spiciness of the hot sauce, the richness of the chicken . . . the slight vinegar tang, the butter . . . the blue cheese. What's NOT to like about all that??? I can't find anything not to like either!
You know something??? This is the FIRST time I have ever cooked a pasta dish for the Toddster that he actually said afterwards . . . "That was really good." I would call that a result!
Anyways, I got a similar recipe in my e-mail the other day from Betty Crocker and as soon as I saw it I knew that this was something I had to make. Of course I had to make a few adaptions for over here due to a difference in ingredients, but I am so used to doing that now, it's not a problem.
The major change I made was to add some water to the recipe. Our tinned tomatoes here are in really thick tomato juice, not watery like at home, so I knew I would need more liquid than the original recipe. We also don't have the same type of lasagna noodles.
Our lasagna noodles are flat and very thin . . . also quite short. Not a ruffle in sight. I wasn't sure how to use ours. We do however have Malfalda noodles, which is like little miniature Lasagna noodles, and so I just used a cup of those. It worked a charm.
If you are fond of skillet suppers where you can just bang everything into one skillet, then this recipe is for you. If you are fond of Buffalo Chicken Wings, then this recipe is for you. Do add the blue cheese at the end. It adds such a wonderful touch!
*Skillet Buffalo Chicken Pasta*Serves 4