Buffalo Chicken Sliders and Chicken-Spinach Pasta
$0.00 Cooking Fee
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 8
Instructions
Cook the Chicken for both Dishes:
- Preheat the oven to 375°F.
- In a bowl, toss half the chicken thighs (for sliders) with olive oil, garlic powder, smoked paprika, and hot sauce. Toss the other half (for the pasta dish) with Italian seasoning.
- Bake chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
Shred the Chicken for the sliders:
- Once cooked, shred the chicken using two forks and mix with the juices in the dish for extra flavor.
Chop the chicken into bite-sized pieces for the pasta dish.
Prepare the Buns:
- Lightly toast the whole-grain slider buns in a dry skillet or oven.
Assemble the Sliders:
- Spread a thin layer of Greek yogurt on the bottom half of each bun.
- Add a portion of shredded Buffalo chicken and sprinkle with crumbled blue cheese (if using).
- Top with the other half of the bun.
For the Rainbow Veggie Slaw:
Mix the Veggies:
- In a large bowl, combine purple cabbage, carrots, and kale or spinach.
Make the Dressing:
- In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and black pepper.
Toss and Serve:
- Pour the dressing over the veggies and toss well to coat.
- For the Chicken-Spinach Pasta:
- Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.
Sauté the Garlic and Spinach:
- In a skillet, add a bit of oil and the ginced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
- Add spinach and cook until wilted, about 2 minutes.
Make the Garlic Sauce:
- Pour in the chicken broth into the pan, scraping up any browned bits.
- Let the broth simmer for 2-3 minutes to reduce slightly.
- Stir in Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.
Combine Ingredients:
- Add the cooked pasta, chicken, and spinach to the skillet. Toss to coat everything in the garlic sauce.
Serve:
- Divide into bowls and garnish with fresh parsley or basil, if desired.
Cook Times
Ingredients
Ingredients
For the Buffalo Chicken Sliders:
- 1 pound boneless skinless chicken thigh
- 1/4 cup hot sauce like Frank's RedHot reduced-sodium preferred
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 4 each small whole-grain slider buns
- 1/4 cup plain Greek yogurt
- 1 tablespoon crumbled blue cheese optional
For the Rainbow Veggie Slaw:
- 1 cup purple cabbage shredded
- 1 cup carrot shredded
- 1 cup fresh spinach chopped
- 2 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
For the Chicken-Spinach Pasta:
- 8 ounce whole-grain penne pasta
- 1 tablespoon extra virgin olive oil
- 1 pound boneless skinless chicken thigh
- 4 cup fresh spinach
- 4 clove garlic minced
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon Italian seasoning
For the Sauce:
- 1 cup low-sodium chicken broth
- 1/4 cup plain Greek yogurt
Optional:
- 2 tablespoon grated parmesan cheese
- 2 tablespoon Italian parsley or basil for garnish
Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Top StoveReheating/Serving Instructions
Heat chicken in the microwave on high power until heated through
Nutrition
Calories: 396kcal | Carbohydrates: 36g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 488mg | Potassium: 639mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4780IU | Vitamin C: 20mg | Calcium: 111mg | Iron: 4mg
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