8 cups cooked pasta (rigatoni, penne, mostaccioli, etc)
1 teaspoon paprika
1/2 teaspoon garlic powder
11/2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
1 teaspoon hot sauce
1 cup sliced celery
1 small red onion, chopped
1/2 cup lowfat mayonnaise
1/2 cup lowfat blue cheese salad dressing
1 cup skim milk
2 tablespoons blue cheese, crumbled
Cooking Instructions
Prepare pasta according to package directions. Sprinkle chicken with paprika, garlic powder and salt and pepper to taste. Spray a large nonstick skillet with nonstick cooking spray and heat over medium heat until hot. Add chicken and sauté until no longer pink. Add hot sauce and stir to coat. Remove chicken from skillet. Re-spray skillet with cooking spray and heat over medium heat until hot. Add celery and onion and sauté for 2 minutes or until soft.
Combine mayonnaise, blue cheese dressing and milk in a small bowl and mix well. Combine chicken, celery, onion, drained pasta and sauce. Toss to coat and heat through, stirring constantly. Sprinkle with blue cheese and serve.
