Lightened Up Buffalo Chicken Penne
by ironhide
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INGREDIENTS
- 2 Cup Shredded Chicken Breast ; Instantpot
- 8 Ounce 1/3 Fat Cream Cheese
- 1/2 Cup Franks Buffalo Sauce
- 1/3 Cup Chicken Stock
- 1 Clove Garlic, minced
- 1/4 Cup Shredded Sharp Cheddar
- 1/2 Cup Fedda Cheese Crumbles
- 10 Ounce Penne Pasta
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
INSTRUCTIONS
1. In a large skillet, combine cream cheese, buffalo sauce, chicken stock, green pepper, garlic, cheddar cheese, and ¼ cup feta cheese crumbles over medium heat. Cook until cream cheese is melted and mixture is smooth.
2. Stir in chicken, cooked pasta, salt, and pepper and cook until heated through. Transfer to a serving dish.
3. Top with remaining ¼ cup feta and chopped parsley. Serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (176g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 249 | ||
| Calories from Fat: 40 (16%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.5g | 6 % | |
| Saturated Fat 1.9g | 9 % | |
| Monounsaturated Fat 1.1g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 60.4mg | 19 % | |
| Sodium 119.7mg | 4 % | |
| Potassium 181.2mg | 5 % | |
| Total Carbohydrate 40.7g | 12 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 40.7g | ||
| Protein 10.9g | 16 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 249
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