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Recipe & Photo courtesy of Dairy Farmers of Wisconsin

October 02, 2020

Ingredients

  • 12 oz uncooked bowtie pasta
  • 3 c shredded cooked chicken
  • 3 c chopped celery
  • 2 c shredded carrots
  • ½ c chopped green onions
  • 2 c Greek yogurt
  • ½ c Buffalo wing sauce
  • 1 tsp garlic powder
  • 1½ c Blue Cheese crumbles, divided (9 ounces)
  • Pepper to taste

Instructions

Cook pasta according to package directions; drain and rinse in cold water.

Combine the pasta, chicken, celery, carrots and green onions in a large bowl.

Whisk the yogurt, wing sauce and garlic powder in a large bowl. Stir in ½-cup blue cheese. Season with pepper to taste. Pour over pasta mixture; gently toss to coat.

Cover and refrigerate for at least 1 hour or until serving.

Gently fold in remaining blue cheese just before serving.

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Ingredients

  • 12 oz uncooked bowtie pasta
  • 3 c shredded cooked chicken
  • 3 c chopped celery
  • 2 c shredded carrots
  • ½ c chopped green onions
  • 2 c Greek yogurt
  • ½ c Buffalo wing sauce
  • 1 tsp garlic powder
  • 1½ c Blue Cheese crumbles, divided (9 ounces)
  • Pepper to taste