Description
A quick, savory lunch combining al dente fusilli pasta with tender shredded chicken, crisp veggies, and a zesty blue cheese-hot sauce dressing. Ready in 25 minutes with fresh herbs and lemon juice for brightness.
Ingredients
8 ounces fusilli pasta, dry/uncooked
3 packed cups shredded chicken (12 ounces)
1 cup shredded carrots (95 grams)
1 cup diced celery (120 grams)
1 cup diced bell pepper (130 grams)
3/4 cup blue cheese dressing
1/2 cup blue cheese crumbles (2 ounces)
1/4 cup hot sauce
1/4 cup dill, roughly chopped
1/4 cup parsley, roughly chopped
2 tablespoons lemon juice
Salt and pepper, to taste
Optional toppings: chopped green onions, additional hot sauce
Instructions
If blue cheese dressing isn’t ready-made, prepare it first
Bring a large pot of salted water to a rolling boil
Add fusilli pasta and cook until al dente
Drain pasta and set aside to cool completely
In a bowl, combine shredded chicken, carrots, celery, bell pepper, and blue cheese crumbles
In a separate bowl, whisk blue cheese dressing, hot sauce, dill, parsley, and lemon juice
Pour dressing over pasta mixture and toss until fully coated
Adjust seasoning with salt, pepper, and additional hot sauce if desired
Notes
Ensure hot sauce is vinegar-based for a classic buffalo flavor. For best texture, cool pasta fully before mixing. Store leftovers in an airtight container for up to 2 days.
Optional: Add diced cucumbers or avocado for extra freshness.
- Prep Time: 10
- Cook Time: 8
- Category: Lunch
- Method: Mixing
- Cuisine: American