Buffalo Chicken Pasta

A staple at our home. This meal isn't for someone who can't handle a bit of heat. It's adapted from Rachael Ray's original recipe, which she actually made for Olympians. My version of the recipe won a small cooking contest. If you're not heavy-handed with the cheese, it's quite a healthy meal, even though it tastes so hearty. Best yet, this recipe makes a large batch of pasta--enough for a Double Dinner! Freeze half of this recipe and there will be plenty to go around twice!

Ingredients:

• 3 boneless, skinless chicken breasts, cut into 1" pieces
• 4 ribs celery, chopped
• 1 large onion, chopped
• 4 large carrots, chopped
• 1 can diced tomatoes, drained
• 1 box whole wheat pasta (like penne)
• 1/4 cup Sriracha sauce
• 1/4 cup Frank's hot sauce
• 1 cup shredded Monterrey or Pepper Jack cheese

Directions:

1. In a large pot, cook pasta according to package. Drain pasta while it still has a little bit of a bite to it, as it will continue to cook in the meal. Draining pasta when it is fully cooked will result in it becoming over-cooked once added to the rest of the meal.
2. Put extra virgin olive oil (EVOO) in a large skillet on medium-high heat. Season chicken with salt and pepper and cook in skillet until done.
3. Add onion, celery, and carrots to the skillet and sautee until veggies are tender.
4. Add tomatoes and stir everything together. Turn heat down to low.
5. Add pasta to the skillet.
6. Add both hot sauces, using more or less depending on the level of heat desired.
7. Add shredded cheese and stir until all cheese is melted and well-blended. Season with salt and pepper to taste.