Serves 6

Prep time 15 minutes

Ingredients

1.5 lbs. boneless, skinless chicken breasts OR thighs, cut into 1 1/2-inch chunks

1 carton (24 oz.) College Inn® Savory Chicken Simple Starter® Sauce

2 cups (8 oz.) uncooked pasta shells pasta or penne, rotini, radiatore

1/4 to 1/3 cup hot sauce, such as Frank's®, to taste

3 cups cauliflower florets (1-inch pieces)

1 1/2 cups shredded Cheddar cheese

1 cup sliced celery

1 cup chopped red bell pepper (about 1 small)

Toppings: Crumbled blue cheese, sliced green onion

Directions

Stove Top

  1. Combine chicken, Simple Starter sauce, pasta and hot sauce in a larger, deep skillet or Dutch oven; stir. Bring just to a boil over high heat, stirring frequently.
  2. Cover; reduce heat to medium-low and simmer 5 minutes. Stir in cauliflower; cover and simmer 10 minutes, stirring occasionally. 
  3. Stir in cheese, celery and bell pepper. Cover and let stand 5 minutes. Stir before serving with toppings, as desired.

 

Slow Cooker

  1. Combine chicken, Simple Starter sauce and hot sauce in a 6-qt. slow cooker; stir. Cover and cook on HIGH 3 hours or on LOW 7 hours. 
  2. Stir in cauliflower and pasta, making sure pasta is submerged in liquid. Cover and cook on HIGH 20 minutes or until pasta is tender.
  3. Stir in cheese, celery and bell pepper. Cover and let stand 5 minutes. Stir before serving with toppings, as desired.

 

Electric Pressure Cooker

  1. Combine chicken, sauce, cauliflower, pasta and hot sauce in a 6-qt. electric pressure cooker; stir.  
  2. Set to Pressure Cook 6 minutes on high. Quick release steam. Press Cancel.
  3. Lightly stir in cheese, celery and bell pepper; cover and let stand 5 minutes. Stir well before serving with toppings, as desired.

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