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Buffalo Chik'n Pasta with Roasted Asparagus & Yellow Sweet Peppers in a Lemony White Wine Cream Sauce

Buffalo Chik'n Pasta with Roasted Asparagus & Yellow Sweet Peppers in a Lemony White Wine Cream Sauce

Recipe submitted by Chef Judson Todd Allen, CEO and Executive Chef of Healthy Infused Cuisine, LLC.

Chef Judson Todd Allen was a finalist on Season 8 of “The Next Food Network Star” and created this recipe to showcase in his hometown of Chicago during the 2014 MorningStar Farms® Good Food for Good Times Tour.

This recipe has not been tested or modified by the MorningStar Farms® kitchen

Prep Time: 15 minutes

Total Time: 50 minutes

Servings: 4-5


  • 3
  • 1/2 pound angel hair pasta
  • 2 lemons, juice and zest
  • 2 cups coconut milk
  • 1 tablespoon non-fat cream cheese
  • 1/2 cup parmigiano reggiano cheese, grated
  • 1 teaspoon garlic, chopped
  • 6 asparagus spears
  • 1 large yellow bell pepper, cut into strips
  • 1 tablespoon Judson Todd Allen, CHEF BLEND Hot Sauce
  • 1/4 cup white wine
  • 1 teaspoon fresh chopped parsley
  • 2 tablespoons olive oil
  • sea salt to taste


Preheat oven to 375°F.

Break off tough ends of the asparagus. Place the asparagus and peppers on a baking sheet and drizzle with olive oil and season with sea salt and lemon zest. Toss them to coat completely. Roast for 25 minutes, until tender and caramelized.

On a different oiled baking sheet, add your MorningStar Farms Buffalo Chik Patties. Simultaneously bake in oven at the same temperature as your asparagus and peppers; however, only bake for 15-20 minutes.

In a sauce pan, add 1 teaspoon of olive oil and garlic. Infuse over a medium heat. Do not burn the garlic. Whisk in coconut milk, wine and parmesan cheese. Slowly add cream cheese to thicken the consistency. Whisk in hot sauce and let simmer on a medium low heat to reduce sauce until thick. Lastly, stir in juice of 2 lemons.

In a large pot, add water and pinch of sea salt. Bring to a boil. Add pasta and cook until al dente. Drain.

In a large mixing bowl, add pasta and sauce and toss with tongs. Add chopped parsley, cut asparagus, strips of the crispy buffalo chicken and yellow peppers. Incorporate all ingredients and garnish with fresh lemon wedges.

Nutrition Label