Buffalo Chicken Jalapeno Pasta

Yes, you guessed it folks!  I'm still using up that bottle of buffalo sauce and fresh jalapenos from my sister's plants, but I'm not sad about it.    This is comfort food.

BIG bonus points for this being a one pot pasta meal--no precooking of the pasta required.  I 💓 when that happens.

Buffalo Chicken Jalapeno Pasta

1 lb. shredded cooked chicken

3-4 jalapenos, depending on size.  seeds and ribs removed to your liking

1/3 c. diced onions

1 T. oil

8 oz. penne pasta or similar

1 15 oz. can diced tomatoes, undrained

1 1/2 c. chicken broth

4 oz. cream cheese

1/4 c. buffalo sauce

1/2 c. shredded mild cheese, like Monterey jack, colby-jack

2 T. butter

In a braiser or large saute pan with a lid, Saute the jalapenos and onions in the oil until softened.

Add the tomatoes with the liquid, broth, and pasta.  Cover and bring to a strong simmer.  Remove the lid, stir, replace the lid, and turn heat down to medium-low.  Let cook for 10-12 minutes until the pasta is tender and  most of the liquid is absorbed.

Stir in the cream cheese, butter, and hot sauce until the cream cheese is melted.  Then, stir in the cheese.

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c = cup

T = tablespoon

oz = ounce

lb = pound