BGB Rigatoni

by Alexa Fredrickson

A savory ride destined for utter joy: buffalo chicken pasta with crisp celery, ranch and blue cheese.

Ingredients

• 2 cups cooked chicken (we like charcoal-grilled and cubed)
• 1 box rigatoni
• 4 oz cream cheese
• 1 bottle Black Garlic Buffalo
• 3–4 stalks celery
• 1 tbsp butter
• A squeeze of ranch
• Blue cheese crumbles

Method

1. Dice the celery and sauté it in butter, because butter makes it better. Keep it crisp and set it aside.
2. Boil and drain the pasta, saving a scoop or two of the pasta water.
3. In a small saucepan, simmer Black Garlic Buffalo with the cream cheese until smooth, stirring often. Add a squeeze of ranch and a ladle or two of pasta water to thin it.
4. Add the chicken, toss everything together with the celery, and top with blue cheese crumbles. Eat it up!