So, I have to admit it. The JC Chicken Fettuccine has gotten a bad wrap from me. I’ve said that it’s mushy and plain, and that I just didn’t care for it. I also don’t usually eat chicken alfredo, so that’s probably part of it.
WELL… recently, I’ve decided it’s one of my favorite dishes because it’s plain-ness makes it PERFECT for volumizing and for creating fun recipes! One of the fabulous ladies on the JC Forum suggested adding Buffalo Sauce to the fettuccine, and I was inspired!
There’s a pizza place in Colorado that makes the most delicious Buffalo Chicken Pizza. I used their dish as another inspiration for this JC creation. They top their pizza with tomatoes, green onions, and chicken and drizzle it with ranch and buffalo sauce. Mmm-Mmmmm! So, I tossed some of the same ingredients in the pasta!
I may not be able to enjoy their pizza these days, but I can enjoy all the flavors in this pasta!
Buffalo Chicken Fettuccine
1. Cook the Chicken Fettucine per the packaging instructions. While it’s cooking, prep your veggies.
2. Once the dish is ready, remove from microwave and stir in tomatoes, garlic, and 3/4 of the onions. Note: If you use raw garlic, I recommend sauteeing it with Pam prior to adding.
3. Add buffalo sauce and mix.
4. Place in a dish and top with remaining onions.