Buffalo Chicken Chili Mac

Do you like chicken wings, like the kind you order at a bar?  Ugh, Peter does, and unfortunately he passed that love onto me.  They are DELICIOUS...but unfortunately they are deep fried then rolled in a butter sauce (did I just wreck wings for you?  So sorry).  They're great as an occasional treat, because moderation is really the name of the game, but I have a recipe that will echo those flavors in a much healthier way.  Ready?  Let's do it.

Buffalo chicken chili mac...a recipe created by Rachael Ray and shared with me by my friend Kara.  Boneless, skinless chicken breasts in a "chili" buffalo sauce with carrots, celery, and cheese, with whole wheat noodles as the base.  It's pretty quick to come together, making it perfect for a weeknight dinner.  Plus, it makes like a million servings...I took a little tuppy-ful to work the next day, and we had it for a whole other meal.  Plus I have a casserole full in the freezer for some rainy day when I don't have the strength to cook :)  Give this one a try, you'll like it.

Buffalo Chicken Chili Mac
Adapted from Rachael Ray

2 Tbsp olive oil
1 1/2 lb chicken breasts, cut into cubes
1 large carrot, peeled and chopped
1 large onion, chopped
3 ribs celery, chopped
5 large garlic cloves, minced
1 Tbsp smoked paprika (or normal paprika, if that's what you have)
2 cups chicken stock
1/4-1/2 cups hot or buffalo sauce
1 15 oz can crushed tomatoes
1 lb whole wheat macaroni (I used shells :)
1/2 cup pepper jack cheese (add blue cheese too, if you have some)

Cook pasta according to package directions; drain.  In a super large skillet or big pot, brown chicken in olive oil.  Add carrots, celery, onion, garlic, paprika, salt, and pepper.  Cook veggies, stirring frequently, 3-4 minutes.  Add chicken stock, hot sauce, and tomatoes and bring to a bubble.  Simmer chili 8-10 minutes to thicken slightly.  Toss cooked pasta with chili then transfer to casserole dish (or a two small casserole dishes to save one for later**).  Sprinkle with cheese and place under broiler until cheese is melted.

**If you're going to save a casserole for later, place chili mac in a casserole dish and allow to cool slightly.  Sprinkle with cheese, tightly cover, and place in freezer.  To serve, thaw in refrigerator overnight, then reheat in 350 degree oven until warmed through.