Photo credit: www.bonappetit.com
In One and Done, Jesse Szewczyk, an experienced senior test kitchen editor, showcases how to create a variety of dishes using just one pan, such as a Dutch oven, sheet pan, or cast-iron skillet, allowing for both simplicity and flavor. Explore further for a collection of additional one-pan recipes.
Buffalo chicken dip is a beloved favorite, celebrated for its creamy texture, zesty flavor, and spicy kick. This dish typically pairs well with crisp celery and bold blue cheese, which enhance its fiery profile. Drawing inspiration from this popular appetizer, a straightforward one-pot pasta recipe encapsulates the same enticing flavors while streamlining the cooking process.
To start, the recipe involves searing chicken thighs or breasts—whichever you prefer—until they achieve a nice golden color. After removing the chicken from the pot, it is shredded and set aside. In the same pot, pasta is cooked directly in the remaining juices, allowing the water to reduce and become the essence of the sauce, eliminating the need to drain it afterward. It is crucial to accurately measure the water to ensure the perfect consistency; too much will result in a watery sauce, while too little will leave both the sauce overly thick and the pasta undercooked.
Instead of preparing a traditional roux, this recipe uses grated cheese mixed with cornstarch, which is added gradually to the pasta. This method results in a velvety cheese sauce that is further enhanced with a generous splash of hot sauce, along with the previously cooked and shredded chicken. To finish, the dish is adorned with crumbled blue cheese and freshly sliced celery, encapsulating all the delightful qualities of the classic Buffalo chicken dip into a hearty and satisfying weeknight meal.
Source
www.bonappetit.com