In Good Taste - Fall and Winter Recipes from our Advertisers
Edible Door asks its advertisers to share some of the recipes that are featured on their menus, come from their markets or are the particular favorites of retailers.
Recipe & Photo courtesy of Dairy Farmers of Wisconsin
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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