Buffalo Chicken Pasta Bake
1 pound pasta
1 pound of boneless chicken breasts
1/2 cup celery, chopped
1 cup Frank’s Red Hot hot sauce (or your other favorite hot sauce)
1 cup blue cheese dressing
3/4 cup ricotta cheese
2 cups mozzarella cheese, shredded
1/4 cup blue cheese, crumbled (optional)
Salt and pepper (optional)
Preheat oven to 375 degrees.
First, poach the chicken by adding it to a pot just wide enough to fit the pieces in one layer.
Add poaching liquid (water or broth with desired seasoning), bring to a boil, cover and slowly
simmer for 10 minutes. Turn off the heat and let it sit for another 10-15 minutes.
While it's sitting, cook the pasta for two minutes less than the package directions call for.
(it's going to cook in the oven)
Return the strained pasta to the pot. Add the chicken and chopped celery.
In a bowl, combine the hot sauce and blue cheese dressing. Pour the mixture over the pasta. Add
the ricotta cheese and 1 cup of the mozzarella. Stir to combine. Taste and adjust seasoning with
salt, pepper, or additional hot sauce, as desired. (I added a 1/2 tsp season salt)
Transfer the pasta mixture into a 13x9 baking dish. Sprinkle the remaining 1 cup of mozzarella
cheese and the crumbled blue cheese (optional) over the top. Bake for about 30 minutes.