Buffalo Chicken Mac Skillet

Ingredients

• 340 g elbow macaroni
• 480 g rotisserie chicken, shredded
• 15 ml olive oil
• 2 garlic cloves, minced
• 70 g diced celery
• 80 ml buffalo sauce and 80 ml milk
• 120 g shredded cheddar
• salt
• black pepper

Method

1. Step 1

   Bring a large pot of salted water to a boil and cook the elbow macaroni until just tender.

2. Step 2

   While the pasta cooks, heat the olive oil in a large skillet over medium heat and cook 480 g rotisserie chicken, shredded for 4 to 5 minutes until hot and lightly browned.

3. Step 3

   Add the garlic and cook it for 30 seconds until fragrant.

4. Step 4

   Stir in 70 g diced celery and cook it for 2 minutes until the vegetables soften.

5. Step 5

   Add 80 ml buffalo sauce and 80 ml milk and simmer it for 2 minutes.

6. Step 6

   Drain the pasta, add it to the skillet, and toss it with 120 g shredded cheddar until glossy and coated.

7. Step 7

   Taste the pasta, adjust the seasoning, and divide it between bowls.