1 pound medium pasta (rigatoni, penne, mostaccioli, etc), 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 bite-sized pieces
2 teaspoons olive oil, divided
1 teaspoon hot sauce
1 cup sliced celery
1/2 cup chopped red onion
1 cup lowfat mayonnaise
1/2 cup lowfat blue cheese salad dressing
3/4 cup skim milk
2 tablespoons blue cheese, crumbled

Prepare pasta according to package directions. Combine paprika, salt, garlic powder and pepper and sprinkle over chicken. Heat 1-teaspoon oil in a large nonstick skillet until hot. Add chicken and saute over medium heat until browned and no longer pink. Add hot sauce and stir to coat. Remove chicken from skillet. Add remaining oil to skillet and reheat. Add celery and onion and saute for 2 minutes.

Combine mayonnaise, blue cheese dressing and milk in a small bowl and mix well. Add dressing mixture to vegetables in skillet. Add chicken and heat through, stirring constantly. Drain pasta and return to pot. Combine pasta and chicken/vegetable mixture and toss to coat. Sprinkle with cheese and serve.

Makes 8 Servings
Serving Size: 8 ounces