Spicy buffalo sauce isn’t just for wings! It’s a delicious base for a pasta sauce and this recipe is great way to use up leftover barbecued chicken. To keep the sauce light I’ve added low fat cream cheese and evaporated skim milk to give it a smooth and creamy flavor without a lot of added fat. Finish this dish with a sprinkle of blue cheese for an authentic flavor.

• Ingredients 
• 1 900 ml carton of chicken stock
• 1 cup buffalo wing sauce (or your favourite wing sauce)
• 2 cups barbecued chicken, chopped
• 1 cup light cream cheese
• 2 cups evaporated skim milk
• 1/2 cup blue cheese, crumbled
• 1 pound of rigatoni pasta

Directions

Heat the chicken stock and buffalo sauce in a large pan over medium-high heat until bubbly. Add the cream cheese and break apart with a spoon. Reduce the heat to medium and continue cooking, stirring, until the cheese is melted. Add the chicken and evaporated milk and simmer. Meanwhile, bring a large pot of salted water to a boil and add the pasta. Cook for 8-10 minutes and drain. Add the pasta back to the pot and pour over the sauce. Toss to coat. Serve with a sprinkle of blue cheese.