As one who lived in the suburbs of Buffalo for almost a decade, I couldn't get enough of buffalo wings, beef on wecks and fish fry's. All of the above are notoriously famous in Western NY. Being both a chicken and pasta lover, I decided to create a comfort food dish for my husbband during the fall football season. It's been a hit both at home and at work. Hoping you enjoy it as much as we do!!!!
1Heat oven to 350 degrees. Cut raw chicken breasts into small chunks and fry in a good olive or canola oil over medium heat until no longer pink. No need to brown, just make sure the breast chunks are cooked and still juicy. Drain chunks from pan and place in bowl with 1/3 cup of Frank's Hot Sauce and allow to blend. In the meantime, begin boiling a pot of salted water for your pasta and bring to a rolling boil.
2Pour 1/2 and 1/2 in medium sized saucepan and add Wondra Flour. Mix well while still cold and begin warming over medium heat. Add 1/2 stick of butter and bring to a gentle low boil. Once milk and butter mixture begins to slightly boil, turn temperature down to low and continue to stir. Begin adding your cups of both Monterey and Colby Jack cheeses to the saucepan and occasionally stir until melted and well blended. Remove from heat.
3Cook pasta according to package, drain and rinse well. Return pasta to its pot and add cheese sauce and marinated chicken chunks. Blend well and spread evenly in a greased 9 x 13 pan. Add shredded cheddar cheese to top of dish and place in oven for approximately 20-25 minutes. (Just enough until cheddar cheese melts and pasta is lightly brown on the ends). Remove from oven and let stand for five minutes. Sprinkle with chopped scallions and serve with a green tossed salad.