Buffalo Chicken Sliders and Chicken-Spinach Pasta

Serving Size: 8

With this selection you'll get two different chicken dishes with 4 servings each. First, enjoy Buffalo Chicken Sliders, bursting with flavor and perfectly paired with a crunchy, colorful slaw. And second, enjoy a creamy yet light pasta dish packed with lean protein, fiber-rich ingredients, and heart-healthy fats.

Recipe by: Mayumi Tavalero

Cook Times

Recipe Serving Size8

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 Stove

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

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.

Reheating Instructions

Heat chicken in the microwave on high power until heated through

Nutrition