Instructions:
Step 1: In a large skillet or Dutch oven, heat olive oil over medium heat. Add garlic and bell pepper, sautéing for 2-3 minutes until softened.
Step 2: Stir in shredded chicken and sliced sausage. Cook for another 2-3 minutes until heated through.
Step 3: Add pasta, chicken broth, and buffalo wing sauce. Bring to a boil, then reduce heat and simmer uncovered for 12-15 minutes, stirring occasionally, until pasta is tender.
Step 4: Stir in heavy cream and shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.
Step 5: Garnish with chopped green onions or parsley if desired. Serve hot.
Storage information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or cream to restore creaminess.
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