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Buffalo Chicken Pasta with Garlic Crouton Top

WW POINTS AND NUTRITIONAL INFORMATION
Serves 4
Without Crouton Top
WW = 10 points or 512 cals, 3.9g fat, 69.7g carbs, 54.6g protein
With Crouton Top
WW = 15 points or 621 cals, 10.6g fat, 76.8g carbs, 60.4g protein
Servings 4

Ingredients

  • 320 g pasta dry weight
  • 400 g chicken breast raw and cut into medium size chunks
  • 1 onion peeled and finely diced
  • 3 cloves of garlic peeled and finely chopped
  • 1 tbsp Schwartz buffalo seasoning
  • 1 tbsp tomato puree
  • 1 tbsp plain flour
  • 1 chicken stock cube made up with 400ml boiling water
  • 150 g light cream cheese
  • 2 tbsp franks red hot buffalo sauce
  • 1 tsp paprika
  • 1 tsp ranch seasoning optional – leave out if you can’t get this
  • ¼ tsp cayenne pepper
  • 3 spring onions sliced
  • Handful of fresh coriander roughly chopped (save a little bit for dressing)
  • For the crouton top optional
  • 2 crusts of a loaf of bread chopped into 1cm cubes
  • 1 tbsp olive oil
  • ½ tsp garlic granules
  • 1 tsp each paprika and mixed herbs
  • 30 g parmesan
  • 50 g light mature cheddar

Instructions

  • Put pasta on to cook according to packet instructions. Drain when al dente and pop to one side.
  • Whilst the pasta is cooking spray a large pan with 1kal, add the chicken, season with salt and pepper and the buffalo seasoning spice mix. Fry for 6-7 minutes (until cooked through).
  • Add the onion and garlic and fry for another 5 minutes until the onion is soft.
  • Add the tomato puree, stir and fry for a minute and then add the plain flour, stir and fry for another minute.
  • Next add the chicken stock and simmer until it starts to thicken up (around 5 minutes).
  • Add the cream cheese, buffalo sauce, paprika, ranch seasoning and cayenne pepper with a little more black pepper. Stir and let simmer for 5-6 minutes (add a little more water if the sauce needs loosening).
  • Finally add the spring onions and coriander.
  • Add the drained and cooked pasta to the sauce pan and toss the pasta in the sauce.
  • *You can serve the dish at this point or you can continue with the below steps to top with the breadcrumbs and bake. *
  • If you are going to bake, pre heat the oven to 180c.
  • Take a frying pan, add the oil, bring to a medium heat and then add the bread, garlic, paprika and mixed herbs with a little salt and pepper. Fry for 3-4 minutes until the bread becomes golden and starts to get crispy.
  • Pop the pasta and sauce into a heat proof dish. Top with the garlic croutons and then sprinkle over the parmesan and cheddar.
  • Bake for 15-20 minutes.
  • Remove from the oven and leave to stand for 5 minutes before serving. Sprinkle over the reserved coriander.
  • Enjoy!