Buffalo Chicken Veggie Bake



2 chicken breasts

2 cups cooked pasta

3 cups of veggies of your choice: mushrooms, carrots, broccoli, pepper, etc…

1/2 onion, diced




3 tbsp. olive oil

3 tbsp flour

2 cups unsweetened almond milk or skim milk

salt, pepper, mustard powder to taste

1/3 cup shredded cheese

1/8 cup Frank’s Red Hot sauce (or more depending on your heat tolerance)

1/2 cup plain Greek yogurt



1.Cook the chicken in a saucepan, adding the veggies about 5 minutes before it is done to cook them as well.  Cook pasta according to package instructions.

2. In a saucepan, heat the olive oil.  Add the flour slowly while whisking.  Then slowly add the milk, continuing to whisk.  Bring to a boil as you whisk.  Add the onions, salt, pepper, mustard powder, Greek yogurt and hot sauce.

3. In a casserole dish, mix the pasta, chicken, veggies and sauce.  Top with more cheese if you wish.  Place in a 375 degree Fahrenheit oven for 20 minutes or until it is bubbly.


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