Slimmed Down Buffalo Chicken Pasta

Calling this recipe a slimmed-down version might be a misnomer because until I ate this last week, I'd never had any version. Non-the-less, I chose to call it "slimmed down" because I there were several ingredients included that could have been more fattening/sugary/carby.  Anyway, this inspiration for this recipe came from a buffalo chicken pizza recipe from Racheal Ray combined with a recipe I spotted on Pinterest.  I got the idea of turning buffalo chicken into a pasta from pinterest (that recipe use different shells, but was really nothing like my recipe) and used the flavors from Racheal's recipe.  So here it is:

You Will Need:

• 1.5 pounds lean ground chicken (or shredded chicken would work too)
• 2 cups tomato sauce
• 3 tbsp Worstershire Sauce
• 1 tbsp butter (or butter substitute)
• 2 cups skim mozzerella cheese
• 1 tub reduced fat blue cheese, plus more for sprinking
• Hot Sauce
• Salt
• 1 bunch green onions
• 1 package whole grain/wheat elbow macaroni (or whole grain pasta of your liking)

What to do:

Cook the ground chicken, or cook and shred the chicken tenders.  Cook the pasta according to the directions.  When pasta is hot and drained, pour into a large bowl.  Add butter, tomato sauce, worstershire sauce, cheese, blue cheese, hot sauce (to your liking, I like a lot of flavor, so I added several shakes). and purred veggies if you used them.  You can serve immediately and garnish with onions and blue cheese sprinkles.  OR, you can reserve for later.  I put everything in a casserole dish, topped with onions and froze.  When you are ready to eat, just defrost the night before and pop in the oven on 350 for 20 to 25 minute until warm.  We had this Friday night and I was so glad I already had it ready!  It was the perfect Friday night dish and much better than eating some type of fast food.  If you love hot wings, you have GOT to try this.  It is really like a big bowl of hot wing goodness, minus a lot of the fat and calories!  Enjoy!