Modified buffalo chicken chili mac

1 tsp olive oil
1.5 lb boneless skinless chicken breast, cubed 1/4 inch
1 cup peeled diced carrot
1 cup diced onion
3 stalks celery, diced
1 tbsp paprika
4 garlic cloves (4 tbsp)
1 cup chicken broth, low-sodium
1/4 cup hot sauce, Frank's or Texas Pete-or more to taste
15 ounce can diced tomatoes or fire-roasted tomatoes
8 ounce elbow macaroni
1.5 cup shredded Kraft 2% cheddar

preheat broiler. In a 12-inch skillet heat olive oil just until smoking, add chicken and saute until brown, about 5 minutes. Add carrot, onion, celery, paprika, and salt and pepper to taste amd saute until tender, about 5 more minutes. Clear a space in the middle and dump in the garlic, saute until fragrant, about 30 seconds. Add the broth and deglaze the pan of any browned bits. Add the hot sauce and the tomatoes and simmer for 10 minutes until slightly thickened. Meanwhile, prepare elbow macaroni in boiling salted water according to package directions; drain. Add noodles to sauce mixture and toss well. Spread in a 9X13 casserole dish and spread cheddar lightly over the top. Put in the broiler until lightly browned. Cut and serve immediately.

Serving Size: makes 8 servings in a 9X13 casserole

Number of Servings: 8

Recipe submitted by SparkPeople user JBARBER600.