Dear Customers,
Since retiring from teaching four years ago, my wife Heather, in an effort to keep busy, has been working part time here at the supermarket. She handles the sale tag batches and the temporary price reduction batches as well as the floral department. On rare occasions, she runs the cash register when the need arises.
Being the complete opposite of shy, Heather often notices what a customer has in their cart and inquires as to what they’re making for dinner! This has resulted in the exchange of recipes on many occasions and several new meals at our house.
A few weeks ago, on one of the hottest days in May, I was surprised to see she’d dragged out the crock pot and was filling it with unrelated ingredients. We both enjoy chicken wing dip at parties and tailgates, but this recipe contained most of these same ingredients as well as pasta! For some unknown reason, she decided to double the recipe which for the two of us would have meant a week-long stay at the left-over parade.
Our son and daughter-in-law dropped by unexpectedly for a visit and later so did my two oldest granddaughters. Thankfully, everyone got as much as they wanted with only a small bowl of leftovers, well, left over.
| 3 boneless skinless chicken breasts | 8oz cream cheese, cubed | 12oz jar of Buffalo Wild Wings sauce |
| 1 cup heavy cream | 1 cup shredded parmesan | 16oz penne pasta |
- Spray the bottom of the crock pot with non-stick spray to prevent sticking. Add the chicken and the pour wing sauce and heavy cream overtop.
- Distribute the cubed cream cheese and shredded parmesan evenly.
- Cover and cook for 4 hours on high (or 8 hours on low) until the chicken is fully cooked and tender.
- Shred the chicken in the crockpot using two forks and mix well with the sauce.
- Cook the pasta al dente (a little hard) and then drain and add it directly to the crockpot – stir gently to combine all the ingredients well.
*There are several varieties (flavors) of the Buffalo Wild Wings sauce, but we used the medium regular sauce like you’d use to make Chicken Wing Dip. However, I went to work the next day and ordered in the Parmesan Garlic flavor and the next time we make this, we’re going to try that instead. I’m pretty sure we’ll like that even better as we both love parmesan and garlic!