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The crispy texture of the Morning Star Farms – Buffalo Chicken Patties in tandem with a lemony white wine cream sauce is a real party in your mouth. The cream sauce highlights the non-dairy less caloric alternative of coconut milk to add richness to this dish. The smokiness of the roasted asparagus and sweetness of the peppers make for a full-bodied flavor experience. These yummy ingredients are tossed with angel hair pasta and garnished with fresh parsley.



Buffalo Chicken Pasta v2

Buffalo Chicken Pasta with Roasted Asparagus &
Yellow Sweet Peppers in a Lemony White Wine Cream Sauce

By: Chef Judson Todd Allen

Serves 4-5
Preparation Time: 15 minutes
Cook Time: 35 minutes

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Ingredients
Cooking Instructions
  • 3 Buffalo Chicken Patties by Morning Star Farms, thawed

    2 lemons, juice and zest

    2 cups coconut milk

    1 tablespoon non-fat cream cheese

    ½ cup parmigiano reggiano cheese, grated

    1 teaspoon garlic, chopped

    6 asparagus spears

    1 large yellow bell pepper, cut into strips

    1 tablespoon Judson Todd Allen, CHEF BLEND Hot Sauce

    ¼ cup white wine

    1 teaspoon fresh chopped parsley

    2 tablespoons olive oil

    sea salt to taste

  • Preheat oven to 375 degrees F.

    Break off tough ends of the asparagus. Place the asparagus and peppers on a baking sheet and drizzle with olive oil and season with sea salt and lemon zest. Toss them to coat completely. Roast for 25 minutes, until tender and caramelized.

    On a different oiled baking sheet, add your buffalo chicken patties. Simultaneously bake in oven at the same temperature as your asparagus and peppers; however, only bake for 15-20 minutes.

    In a sauce pan, add 1 teaspoon of olive oil and garlic. Infuse over a medium heat. Do not burn the garlic. Whisk in coconut milk, wine and parmesan cheese. Slowly add cream cheese to thicken the consistency. Whisk in hot sauce and let simmer on a medium low heat to reduce sauce until thick. Lastly, stir in juice of 2 lemons.

    In a large pot, add water and pinch of sea salt. Bring to a boil. Add pasta and cook until al dente. Drain.

    In a large mixing bowl, add pasta and sauce and toss with tongs. Add chopped parsley, cut asparagus, strips of the crispy buffalo chicken and yellow peppers. Incorporate all ingredients and garnish with fresh lemon wedges.