LEFTOVER BUFFALO CHICKEN DIP PASTA

Ingredients

12 ounces bowtie or other short shape pasta, cooked al dente to package directions (1 cup pasta water reserved before draining)

2 cups frozen peas, thawed

¾ cup pepper jack cheese, shredded

1 teaspoon salt

1 teaspoon black pepper

¼ cup scallions, chopped (plus more for garnish)

½ cup blue cheese or gorgonzola crumbles

2 tablespoons Frank’s hot sauce (or sriracha sauce) as garnish

Instructions

Heat the leftover buffalo chicken dip in the microwave (or stovetop) which will ‘loosen it up’ and make it easier to mix with the pasta.

After you drain the pasta, immediately place it back in the pan it was cooked in and toss with the chicken dip, peas, pepper jack, salt, pepper, scallions, and ½ cup of the reserved pasta water. Toss, toss, toss for 2-3 minutes until a creamy sauce coats the pasta and everything is well incorporated.

Serve the pasta in bowls garnished with the blue cheese crumbles and more chopped scallions. Drizzle with a little of the Frank’s hot sauce and DEVOUR!