Buffalo Chicken Pasta 

Makes 2-3 servings Takes about 15 minutes to do 10 minutes

INGREDIENTS:

3 cups penne pasta

5 boneless, skinless chicken tenderloins

cubed 4 stalks of celery

diced 2 carrot stalks diced

1/2 cup Frank’s hot sauce

1/4 cup ranch dressing

2 tsp. onion powder 

1 tsp. garlic powder

Crumbled Blue Cheese (optional)


INSTRUCTIONS:

In a large pot, bring water to a boil and cook pasta according to the package instructions and drain well when done. While this is going on, go ahead and  brown your chicken in a large skillet on medium-high heat, 3 minutes on each side.

While the chicken is browning, combine hot sauce, ranch dressing, garlic powder and onion powder in a small bowl and set aside. Once the chicken is done browning, remove and set aside on a plate.

In the same skillet, throw in the celery and carrot and cook until tender.

Cut the chicken into small sized cubes Then place the chicken back in the skillet along with the sauce mixture. Let sauce simmer for 3-4 minutes then add the pasta to the sauce.

Stir until well coated and all is combined. Serve hot and drizzle more ranch sauce on top. Place blue cheese crumbles on top if you like!