Buffalo Chicken Pasta

1 pound Mostaccioli, Penne or other medium pasta shapes, uncooked

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces

2 teaspoons vegetable oil, divided

1 teaspoon hot sauce (1 to 2 teaspoons)

1 cup sliced celery

1/2 cup chopped red onion

1 cup low-fat mayonnaise

1/2 cup low-fat blue cheese salad dressing

3/4 cup skim milk

2 tablespoons blue cheese, crumbled

1.     Prepare pasta according to package directions. While pasta is cooking, combine paprika, salt, garlic powder and pepper; sprinkle over chicken, stirring to coat. Add 1 teaspoon oil to a large skillet and heat over medium-high heat. Add chicken to skillet and sauté over medium-high heat, stirring frequently, until chicken is golden brown and cooked through, about 4 minutes. Add hot sauce; cook 1 minute. Remove chicken from skillet. Add remaining teaspoon of oil to skillet; add celery and onion and sauté 2 minutes.

2.      Combine mayonnaise, dressing and milk in a small bowl. Add to vegetables in skillet. Add chicken. Stir constantly and cook over medium-low heat until thoroughly heated. When pasta is done, drain and return to pot. Add contents of skillet to pot and mix well. Transfer to serving dish and sprinkle with cheese. Serve immediately.

Servings: 8

Serving Ideas: Serve with tossed spring greens salad.

Suggested Wine: Pair this spicy chicken pasta with a Cabernet Sauvignon.