|12 oz Pasta|
|2 Cups Cooked & Cubed Chicken Breast|
|2 Tbsp Olive Oil|
|1 Small Diced Red Onion|
|3 Minced Garlic Cloves|
|1 Can Cream Corn|
|4 oz Cubed Cream Cheese|
|1/2 Cup Milk|
|3 Tbsp Frank's Hot Wing Sauce|
|1/2 Tsp Chili Powder|
|1/2 Tsp Ground Cumin|
|1/2 Tsp Paprika|
|1/2 Tsp Salt|
|1/4 Tsp Black Pepper|
|1 Cup Shredded Sharp Cheddar|
|1 Cup Shredded Mozzarella Cheese|
|4 Strips Cooked & Crumbled Bacon|
Muy Caliente Mac & Cheese
Cook pasta until al dente in generously salted water according to package directions. Drain and set aside.
Heat one tablespoon olive oil over medium high heat in a large nonstick skillet. Saute onions for 5 minutes or until softened and slightly golden. Add garlic and saute 30 seconds.
Turn heat down to medium and stir in creamed corn, cream cheese, 1/2 cup milk, 2-5 tablespoons Buffalo hot sauce (see note) and spices. Stir until cream cheese is melted, then stir in cheddar cheese and mozzarella cheese until melted.
Add chicken, bacon and pasta and stir until evenly coated, adding additional milk if needed to reach desired consistency. Garnish with fresh parsley if desired.