Free (idea!) Food Thursday.. :)

Buffalo Chicken Chili Mac (adapted from Rachael Ray)

Ingredients

· 2 tablespoons extra-virgin olive oil
· 4 to 6 chicken breasts (I used chicken breasts that had been marinating in zesty Italian dressing)
· 1 large carrot, peeled and finely chopped
· 1 large onion, chopped
· 3 ribs celery, finely chopped
· 5 large cloves garlic, finely chopped or grated (I used garlic powder)
· 1 tablespoon paprika
· black pepper
· 2 cups chicken broth
· ½ cup or less of hot sauce ( 1/2 was too much and we LOVE spice, i'd say just a little less than a 1/2 cup)
· 1 15-ounce can crushed tomatoes
· 1 pound whole wheat elbow macaroni
· 1/2 cup pepper jack cheese
· 1/2 cup crumbled blue cheese
· 2 scallions, root ends removed and thinly sliced

Prep:

Put pot on for pasta and then cook pasta until al dente. Then drain and wait to put into the chili mixture.

Cut chicken little bite size pieces.

Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.

Pour pasta into chili. Mix together and then pour everything into a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown. (2 to 3 minutes)

Sprinkle the chopped scallions over top! You can serve it with sour cream as well..

the finished product.. :)