Inspired by Buffalo wings but faster, this is buttery hot sauce coating tender pasta with shredded chicken. Frank's RedHot has just enough vinegar and cayenne to taste bright and sharp, not one-note spicy. Dinner in twenty minutes.

Serves 2. 25 minutes, 18 at the stove.

About 580 calories a serving, 26 g protein, 66 g carbohydrate, 23 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 6 ounces of pasta until just tender, about ten minutes. While it cooks, shred 2 cups of meat from the rotisserie chicken and peel and mince 2 cloves of garlic.10 min
2. Drain the pasta, reserving 1/2 cup of the water. Return the empty pot to medium heat and melt 3 tablespoons of butter with the garlic for one minute, stirring, until fragrant.1 min
3. Add 1/3 cup of Frank's RedHot, the shredded chicken, and the pasta to the pot. Stir and add pasta water a little at a time until the sauce coats the noodles, about 2 tablespoons. Cook for two minutes to heat through. Season with salt and pepper to taste.2 min
4. Slice 2 stalks of scallions and scatter them over the bowl as you serve.

Note Swap rotisserie chicken for canned tuna or a cooked steak sliced thin. Leftover sauce keeps in the fridge for two weeks and works on pizza, eggs, or leftover vegetables. Serve with celery sticks or cucumber slices to cool the heat.