In one more doneSenior Test Kitchen editor Jessie Szewczyk uses a pan — like a Dutch oven, sheet pan, or cast-iron skillet — to make a meal you’ll look back at again and again. Click here for even more one-pan meals,
Buffalo Chicken Dip It’s impossible to dislike. It’s creamy, spicy, and tangy — and it’s paired with crunchy celery and sharp blue cheese to complete the heat. This recipe borrows that same winning flavor combination and re-imagines it as a pasta that comes together in just one pot. First, chicken thighs Or chicken breasts Fry (your choice), then take out in a plate and cut into pieces. After this, cook the pasta in the same vessel. As it cooks and the water reduces, it becomes the base of the sauce without any need for draining. Just make sure you properly measure the water you use in this recipe. Use too much and the sauce will become thin; Use too little and the sauce will be too thick and the pasta will be undercooked. Instead of fussing with the roux, grated cheese coated in cornstarch is added to the pasta a handful at a time. This makes a delicious cheese sauce, which becomes even more delicious when mixed generously hot sauceAlso the shredded chicken that you cooked earlier. With crumbled blue cheese and thinly sliced celery, everything is good about the classic dip in pasta for a casual weeknight dinner.
