Buffalo Chicken Cavatappi

Prep Time 15-20 min. I Medium

Thaw in refrigerator.

1. Fill large pot 3/4 full of hot water, cover and bring to a boil. Add 1/2 tsp. kosher salt and pasta. Cook 9-12 min. Drain, place in large serving bowl.
2. Meanwhile, add 1/2 cup of water to cream cheese sauce bag and massage to blend. Pour into large skillet and add desired amount of hot sauce. Whisk to blend. Bring sauce to a boil. Reduce heat to med. low and simmer, whisk occasionally until smooth. Simmer 3-4 min.
3. Add chicken and cook an additional 3-4 min. until warmed through.
4. Add sauce to cooked pasta and toss to coat. Top with cheese and serve.

Prep Time 15-20 min. I Large

Thaw in refrigerator.

1. Fill large pot 3/4 full of hot water, cover and bring to a boil. Add 1 tsp. kosher salt and pasta. Cook 9-12 min. Drain, place in large serving bowl.
2. Meanwhile, pour 1 cup of water into cream cheese sauce bag and massage to blend. Pour into large skillet and add desired amount of hot sauce. Whisk to blend. Bring sauce to a boil. Reduce heat to med. low and simmer, whisk occasionally until smooth. Simmer 3-4 min.
3. Add chicken and cook an additional 3-4 min. until warmed through.
4. Add sauce to cooked pasta and toss to coat. Top with cheese and serve.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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