Ingredients

• 1 pound chicken breast, cooked and shredded

• 4 cups chicken broth

• 1 yellow onion, diced

• 2 stalks celery, diced

• 1 jalapeno, seeds and membrane removed and diced

• 4 cloves garlic, finely chopped

• 2 medium tomatoes, diced. sub 1 14 oz can diced tomatoes with juice

• 1 pound dry rigatoni, penne, or shells

• ½ cup buffalo sauce

• ½ cup ranch dressing

• 8 oz cream cheese, room temperature and cubed

• 8 oz block of cheddar cheese, shredded

• 8 oz block of mozzarella or pepperjack, shredded

• Garnish options: feta, bleu cheese, green onions, parsley

Directions

1. Heat a deep skillet on medium high heat. Add a splash of cooking oil, and add the jalapeno, onion, and celery. Sautee until soft, then add the garlic and let cook until fragrant, about 60 seconds.

2. Add the chicken broth and tomatoes, and then the pasta. Add a ¼ cup of water if the liquid looks low. Stir well to combine, then add a lid and let simmer for about 10 minutes.

3. Remove the lid and stir the pot again. Reduce the heat to medium low.

4. Stir in the chicken, buffalo sauce, ranch, and cream cheese. Continue stirring, and add the shredded cheeses, small handfuls at a time. If the mixture is still a little thin, turn off the heat and allow to rest a few minutes.

5. Garnish with ranch and buffalo sauce drizzle, and add feta or bleu cheese, green onions, parsley, or whatever else you’d like to garnish with. Enjoy!