BUFFALO CHICKEN CALORIES RECIPES

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LOWER-CALORIE BUFFALO CHICKEN PASTA RECIPE | ALLRECIPES



Lower-Calorie Buffalo Chicken Pasta Recipe | Allrecipes image

Creamy pasta loaded with the ingredients for traditional Buffalo chicken but made with fat-free milk and reduced fat cream cheese. Sprinkle with green onions and cilantro, if desired.

Provided by Angelahk

Categories     Meat and Poultry    Chicken    Breast    Pasta

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 9

1 (12 ounce) package rigatoni pasta
1 cup fat-free milk
1 ounce crumbled blue cheese
1 (8 ounce) package 1/3-less-fat cream cheese, softened
½ cup Buffalo wing sauce
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon freshly ground black pepper
3 cups chopped cooked chicken breast

Steps:

  • Bring a large pot of water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, combine milk, blue cheese, and cream cheese in a large skillet over medium-high heat. Cook, stirring frequently, until cheeses melt, about 5 minutes.
  • Drain pasta into a colander; reserve about 1/4 cup cooking liquid and pour into the sauce. Add Buffalo sauce, garlic powder, paprika, and black pepper and stir until smooth. Mix in the pasta and chicken and heat until chicken is warmed through, 2 to 3 minutes.

Nutrition Facts : Calories 354.6 calories, CarbohydrateContent 37.5 g, CholesterolContent 58.5 mg, FatContent 11.5 g, FiberContent 1.6 g, ProteinContent 25.4 g, SaturatedFatContent 5.1 g, SodiumContent 596.3 mg, SugarContent 3.1 g

BUFFALO CHICKEN SALAD RECIPE | EATINGWELL



Buffalo Chicken Salad Recipe | EatingWell image

All the flavor of Buffalo chicken wings is packed into this irresistible, healthy salad. But unlike chicken wings, you can eat a big serving of this healthy Buffalo chicken salad recipe for just 291 calories.

Provided by David Bonom

Categories     Healthy Buffalo Chicken Recipes

Total Time 35 minutes

Number Of Ingredients 12

1/2 cup crumbled reduced-fat blue cheese plus 1/4 cup, divided
6 tablespoons buttermilk
4 teaspoons red-wine vinegar, divided
¼ teaspoon freshly ground pepper, divided
1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
2 tablespoons hot sauce, such as Frank’s Red Hot
8 cups chopped romaine lettuce
3 large carrots, chopped
3 large stalks celery, chopped
1 large cucumber, peeled, seeded and chopped

Steps:

  • Combine 1/2 cup blue cheese in a small bowl with buttermilk, 2 teaspoons vinegar and 1/8 teaspoon pepper; mix well, mashing slightly with a fork. Set aside.
  • Place chicken in another bowl; sprinkle with flour and the remaining 1/8 teaspoon pepper and toss until coated.
  • Heat oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook, turning occasionally, until just cooked through, 6 to 7 minutes. Stir in hot sauce and the remaining 2 teaspoons vinegar and cook, stirring often, until the chicken is coated, about 1 minute.
  • Combine lettuce, carrots, celery and cucumber in a large bowl; add the reserved dressing and toss to coat. Divide the salad among 4 plates and top each with an equal portion of chicken and 1 tablespoon each of the reserved blue cheese.

Nutrition Facts : Calories 290.5 calories, CarbohydrateContent 15 g, CholesterolContent 75 mg, FatContent 10.8 g, FiberContent 4.7 g, ProteinContent 31.6 g, SaturatedFatContent 4.1 g, SodiumContent 626.6 mg, SugarContent 6.1 g

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