I made this recipe recently, and loved it… but knew that there could be some healthy substitutions… Chobani to the Rescue!
Instead of using the Ranch from the store, I made my own healthier version of the ranch dressing using Chobani.
Buffalo Chicken Pasta
Prep Time: 25 minutes
Servings: 6-10 (I’d cut the recipe in half next time and still have a ton of leftovers)
1 box of pasta noodles – To make it healthier I used brown rice pasta noodles.
5 stalks of celery, diced (cutting takes a while!)
1/2 red onion, diced (cutting takes a while!)
1 rotisserie chicken – shredded
1 1/2 containers of Chobani – plain
2 tbsp olive oil
2 tbsp lemon juice
a couple of grinds of Lemon Pepper Seasoning to your taste
Salt and Pepper to Taste
3/4 bottle of Tabasco buffalo sauce (mix in slowly to your taste… it can get spicy quick!)
Prepare noodles as usual. When draining the water, pour cold water over your noodles to cool them down and stop them from cooking. Shred the chicken, and cut up both the onion and celery.
Make your ‘ranch’ by putting mixing together the Chobani, the Lemon Pepper Seasoning, the Olive Oil and the Salt and Pepper. You can always thin out the ranch even more by adding more olive oil and lemon juice.
Put rest of ingredients, minus the noodles, in a big bowl and mix together. I used my (clean) hands because all the ingredients didn’t fit in my bowl and it was really hard to mix. I liked mixing everything but the noodles together first, and then mixing it in with the noodles, to get the chicken coated well.
Mix in with the noodles and serve chilled. I actually like mine the day after because it seems to marinate in the seasoning and get even better with time!
Everyone said it was delicious and tasted just like the first time I made it! This is going to be my go-to easy to make dish for potlucks and parties all summer long!