Serves 2-3
3/4 - 1 pound chicken breast, cut into bite size pieces
Oil
Kosher salt & coarse ground black pepper
2 tablespoons + 1/4 cup Frank’s Red Hot sauce
1 small onion (or 1/2 large) sliced
1/2 pound penne, or whatever you have
1 tablespoon garlic paste, or 2 large cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/3 cup crumbled blue cheese
1/2 teaspoon (or more) cayenne pepper
Chopped parsley for garnish
Lightly oil chicken, season with salt & pepper and drizzle with 2 tablespoons of the Franks - mix well
Heat a cast iron pan to just smoking and add a tablespoon of oil and the chicken
Cook until charred and cooked through 4-5 minutes, then remove from the pan
Add a squeeze of oil, then put in the onion and cook until a bit charred and softened, 2 to 3 minutes then add the garlic and stir until fragrant
Add the pasta to a pot of salted boiling water
Cook, stirring about a minute and add the butter
When the butter with the onions has melted, sprinkle flour over the top and stir constantly about a minute
Add the milk 1/2 cup at a time, being to stir until
smooth before adding more
When smooth, start adding the cheeses a little at a time and stir until smooth before adding more or it will clump
Stir in 1/4 cup of the Frank’s and the cayenne, mix well
Add back the chicken, and when nicely combined, season to taste with salt pepper.
Serve garnished with parsley