Makes 8 servings
12 ounces whole wheat elbow noodles
3 medium carrots
3 stalks celery
1 large onion
1 Tbsp. garlic
2 lb. boneless, skinless chicken breast
2 Tbsp. canola oil
1/3 cup cornstarch
4 cups low-fat milk
1/8 tsp. salt
5 Tbsp. hot sauce
3/4 cup crumbled blue cheese
1. Bring pot of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain and set aside.
2. Meanwhile, slice carrots and celery, chop onion, and mince garlic. Cut chicken into 1-inch cubes. Heat oil in skillet over medium heat. Add carrots, celery, onion, and garlic, and cook for 5 minutes. Add chicken and cook until no longer pink on the outside, about 5 to 7 minutes.
3. Whisk cornstarch and milk in a medium bowl; add to skillet. Add salt to skillet. Bring to a boil over medium-high heat, stirring often, until bubbling and thick, about 4 minutes. Remove from heat and stir in hot sauce.
4. Spread noodles in baking dish. Top with chicken mixture; sprinkle with cheese. Bake for about 30 minutes, until bubbling. Let stand 10 minutes before serving.
Nutrition Analysis per serving: 441 calories, 12g fat, 37g protein, 47g carbohydrate, 5g fiber, 671mg sodium