Name: Creamy Buffalo Chicken Rotini Pasta with Carrot, Bell Pepper & Celery
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 3 sticks celery; 1.02 kg chicken breasts, boneless skinless; 1 (227 g) block cream cheese; 3 cloves garlic; 3 green bell peppers; 1 small bunch Italian (flat-leaf) parsley; 425 g rotini pasta; black pepper; butter, unsalted; hot sauce; salt

Creamy Buffalo Chicken Rotini Pasta with Carrot, Bell Pepper & CeleryCreamy Buffalo Chicken Rotini Pasta with Carrot, Bell Pepper & Celery — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

6 medium carrots

3 sticks celery

1.02 kg chicken breasts, boneless skinless

1 (227 g) block cream cheese

3 cloves garlic

3 green bell peppers

1 small bunch Italian (flat-leaf) parsley

425 g rotini pasta

black pepper

butter, unsalted

hot sauce

salt

Instructions

Fill a large pot halfway with hot water (from the tap). Add salt, cover, and bring to a boil over high heat. Once boiling, uncover, add pasta, and stir for a few seconds; cook until desired firmness, 8-10 minutes. Drain pasta and set aside. (Reserve a ¾ cup pasta water before draining.)

Meanwhile, preheat another large pot over medium heat.

While the pot heats up, cut chicken into bite-sized pieces. Season with salt and pepper.

Once the pot is hot, add butter and swirl to coat the bottom. Add chicken and cook, stirring occasionally, until golden and cooked through, 6-7 minutes. Transfer chicken to a plate and set aside. (Reserve pot with cooking juices for later use.)

Meanwhile, wash and dry the fresh produce.

Using a clean cutting board, trim, seed, and small dice bell peppers. Place in a large bowl.

Peel, trim, and small dice carrots. Add to the bowl with the bell pepper.

Trim and small dice celery. Add to the bowl.

Peel and mince garlic. Add to the bowl.

Return pot (with cooking juices) to medium heat, add more butter, and swirl to coat the bottom. Add veggies and cook, stirring occasionally, until softened, 4-5 minutes.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

Cut cream cheese into small pieces.

Add parsley (reserving a small handful for serving), cream cheese, and hot sauce to the pot. Continue to cook, stirring frequently, until cream cheese melts, 3-4 minutes.

Add cooked pasta, reserved pasta cooking water, and chicken to the pot; stir to combine. Continue to cook, stirring frequently, until the pasta and chicken are warmed through, 3-4 minutes more. Remove from heat.

To serve, divide pasta between plates or bowls. Top with reserved parsley and enjoy!

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