Buffalo Chicken Mac

Photo has nothing to do with the recipe :)

2 Tbsp EVOO

2 lbs Boneless Chicken Breasts (cut into small pieces)

1 Lg Carrot Chopped (fairly small, like a dice cut in half)

3 Ribs Celery Chopped (small pieces again)

1 Tbsp Garlic Powder

1 Tbsp Smoked Paprika (reg paprika works, you can also throw in a dash of liquid "smoke")

1-3 Bay Leafs

2 Cups Chicken Stock or Broth

1/8-1/4 cup Hot Sauce (depending on hot much heat you want..you can always put the hot sauce on the table when serving)

1 can (15oz) crushed Tomato's or Sauce

1 lb Elbow Mac (or pasta of preference)

1 Cup Pepper-Jack Cheese Grated (use Monterey Jack for a milder heat)

Salt & Pepper

Cook chicken in evoo.  Add celery, carrot, bay leaf(s), paprika, salt and pepper, cook until softened.

Add chicken stock then tomatos and hot sauce - bring to a boil then simmer 15-20 minutes (you can simmer  longer to thicken and increase the heat).

While sauce is simmering cook and drain the Elbow Mac. Remove bay leaf(s) then add noodles to sauce, stir in cheese until melted. 

Serve while hot.

*for extra cheese and style points you can top the finished pasta with more cheese and throw under the broiler for a few minutes until you get a nice golden cheese crust...mmmm!)

**we usually do more carrot and less celery.

***Bob does not like Mac N Cheese but he enjoys this meal, so even the Mac'N Cheese haters will like this :)

****Jovie started eating this around 9 or ten months, go figure! she likes her spicy mac!