Cheesy Buffalo Chicken Pasta

Ingredients

• 8 oz. Penne Pasta (gluten free if desired)
• 1 boneless chicken breast
• 1/2 medium yellow onion (about 3/4 cup diced)
• 2 cups chicken stock
• 1/4 cup half and half or cream
• 1/2 cup wing sauce - Schultz's Gourmet original spicy sauce recommended, see notes below
• 1 1/2 cups shredded Monterey Jack cheese
• 2 green onions
• Cajun seasoning or Schultz's gourmet dry rub

Directions

1. Near blackened chicken - pound chicken breast and rub both sides with seasoning. Melt 1 tablespoon butter in a skillet and cook 5-8 minutes per side until it is cooked through and near blackened. Remove and cut into bite size pieces.
2. Using a sauté pan or 12'' skillet, add 2 teaspoons olive oil and sauté the onion for 5 minutes.
3. Add the chicken and pasta
4. Pour the chicken stock and cream over and stir. Cover and bring to a boil.
5. Turn heat down to medium low to simmer
6. Stir in the 1/2 cup wing sauce
7. Simmer covered for 15-20 minutes until pasta is cooked stirring every few minutes.
8. Turn heat off and stir in 1/2 cup Monterey Jack cheese
9. Top with remaining cup of cheese and either let sit covered until melted or if your pan is broiler safe, broil until the cheese melts.
10. Top with diced green onions