Description
Discover a quick and delicious Rotel Pasta Wings recipe that combines zesty flavors with a perfect pasta twist. Simple steps and savory taste await—click to learn more!
Ingredients
8 ounce s pasta (225 g)
1 pound chicken wings (450 g)
1 tablespoon olive oil (15 ml)
1 can Rotel tomatoes with green chilies, 10 ounce s (283 g)
1/2 cup heavy cream (120 ml)
1/2 cup chicken broth (120 ml)
1 cup shredded cheddar cheese (115 g)
1 teaspoon garlic powder (3 g)
1 teaspoon onion powder (3 g)
1 teaspoon paprika (2 g)
Salt to taste
Black pepper to taste
Chopped fresh parsley for garnish
Instructions
1. Boil 8 ounces of pasta until it reaches the desired tenderness, then drain.
2. Season 1 pound of chicken wings with salt, black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika.
3. Heat 1 tablespoon of olive oil in a pan over medium heat.
4. Cook the seasoned chicken wings in the pan until they are browned and fully cooked.
5. Remove the chicken wings from the pan and set aside.
6. In the same pan, add 1 can of Rotel tomatoes with green chilies.
7. Mix in 1/2 cup heavy cream and 1/2 cup chicken broth.
8. Let the mixture simmer until slightly thickened.
9. Stir in 1 cup of shredded cheddar cheese until melted and smooth.
10. Combine the cooked pasta with the sauce, ensuring it is well coated.
11. Return the chicken wings to the pan and mix with the pasta and sauce.
12. Adjust the seasoning with additional salt and pepper if needed.
13. Serve the dish with chopped fresh parsley sprinkled on top as a garnish.
Notes
1. For extra flavor, marinate the chicken wings in the seasoning for at least 30 minutes before cooking.
2. To make the sauce thicker, reduce the chicken broth slightly before adding the heavy cream.
3. Mix some of the cheddar cheese with the pasta before adding it to the sauce for a more even distribution.
4. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid drying out the pasta.
