Buffalo Chicken Chili Mac For Olympians Rachael Ray

I haven't made this yet, but i saw it on the rachael ray show yesterday and it sounds delicious! she concocted this recipe for the us olympics team.

Steps

To make cutting the chicken easier , place it into the freezer for about 15 minutes until it firms up slightly but isnt frozen through.

This will let you cut it up quickly into small pieces.

Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.

Place a large pot over medium-high heat and add 2 turns of the pan of evoo , about 2 tablespoons.

Add the chicken bits and brown them , about 5-6 minutes.

Add the carrot , onion , celery , garlic , paprika , bay leaf and some salt and freshly ground black pepper.

Cook the veggies , stirring frequently , until tender , 3-4 minutes.

Add the chicken stock and scrape up any brown bits from the bottom of the pot.

Add the hot sauce and crushed tomatoes , and bring up to a bubble.

Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.

While the chili is simmering , toss the pasta into the boiling salted water and cook until al dente.

Ingredients

extra virgin olive oil, boneless skinless chicken breast halves, carrot, onion, celery ribs, garlic cloves, smoked paprika, bay leaf, salt, ground black pepper, chicken stock, hot sauce, crushed tomatoes, whole wheat elbow macaroni, monterey jack pepper cheese, scallions