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Buffalo Chicken Penne

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Serves 4


1 lb chicken, diced
1 lb penne pasta
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons paprika
2 tablespoons vegetable oil, (may substitute Olive Oil)
1 cup chopped celery
3 tablespoons Frank's Hot Sauce, divided use
1 cup mayonnaise
1/2 cup ranch dressing
3/4 cup milk
1 cup shredded mozzarella, or 1/2 cup blue cheese


  1. Cook pasta according to the package directions.
  2. Season chicken with salt, pepper, garlic powder and paprika. You may use a Ziploc bag to shake and coat the chicken.
  3. Heat 1 tablespoon oil in skillet over medium high heat and thoroughly cook diced chicken. Then add 2 tablespoons Frank's Hot Sauce and cook for one minute.
  4. Remove chicken from skillet. Add another tablespoon of oil to skillet; then add celery and cook for about 2 minutes. Then return chicken to the skillet.
  5. Combine mayonnaise, ranch dressing, milk and 1 Tbsp. of Frank's Hot Sauce in a small bowl. It will be lumpy.
  6. Add the sauce to the skillet with the chicken and celery and cook until heated through.
  7. Add drained, cooked pasta to skillet and toss to combine. Top with mozzarella or blue cheese crumbles if desired.
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