My friend Julie at work brought this recipe to my attention. She said it’s her favorite thing to eat. After making it, it’s mine too!
Here’s what I did:
- Preheat oven to 375.
- Prepare about 1 pound of pasta according to package’s directions. Drain and set aside.
- Heat about a tablespoon of olive oil in a large skillet over medium-high heat. Cook cubed boneless, skinless chicken thighs until it is nearly done about 5 minutes.
- Add chopped carrots (about two small), celery (about two stalks) some jalapenos (about 2- 4 seeded according to your heat level) and onion (I used green onion just to be different. But you can use red or yellow). Continue cooking another couple minutes until chicken is done and vegetables are desired level of doneness. Season to taste with salt and pepper.
- Combine ¾ cup sour cream, ¾ cup ranch dressing, and ½ cup (or more if you like it) Franks red hot sauce in a bowl. Toss chicken and vegetables with pasta. Add sauce and toss again to coat well.
- Transfer pasta mixture to a 13×9″ casserole lightly hit with no stick spray.
- Top casserole with shredded cheese (I used provolone) and bread crumbs. Bake 10-15 minutes or until heated through.
- Place under broiler last couple minutes if you like your cheese browned and bubbly.
Here’s the end result:
I tastes just like wings. At first I didn’t understand what the carrots and celery were for. But they are just like when you get wings in the restaurant.
It was so delicious that I had thirds.!