Buffalo Chicken Pasta

Ingredients:

• 4 oz rotisserie chicken

• 8 oz pasta of choice

• 1-2 TBSP Ranch Seasoning 

• 1/4 cup milk

• 1/4 cup blended cottage cheese

• 1/8 cup (or more) Franks Red Hot Sauce

• 2-3 Stalks of celery sliced. 

• Salt and Pepper

Instructions:

• Bring a pot of water to a boil, cook pasta al dente according to the package. Reserve up to 1 cup of the pasta water. 

• In a large saucepan, add a drizzle of oil and cook whites of green onion until softened. Add  milk and cottage cheese and mix thoroughly. Then, bring to a simmer on medium low. Add hot sauce, ranch seasoning, and salt/pepper. Reduce to low until thickened up slightly. 

• Add pasta to the sauce and stir to combine. Add pasta water until the sauce reaches a desired consistency. If the sauce is too thin, reduce until consistency you desire. If too thick, stir in the pasta water slowly. 

• Add sliced celery and combine. Serve and eat hot or put in fridge and eat cold, both are excellent.