Chicken Penne Skillet

I love variety in my pastas.  This was very delicious.  Now, we did do some eliminations and substitutions.  My husband does not like bell peppers or celery.  I used Onion Onion instead of the regular chopped onion.  Almond milk instead of the regular milk; and cheddar cheese instead of the Monterey Jack.


Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 1/2 lbs boneless skinless chicken breasts, cubed
1 pablano pepper or green bell pepper, chopped, optional
1/2 c chopped celery
1/2 c chopped onion
1 tbsp Garlic Garlic Seasoning
1 c milk
1 pkt Bold Buffalo Blue Cheese Dip mix
10 ozs penne pasta, cooked
2 c shredded Monterey Jack cheese

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium-high heat.  Add next 5 ingredients; salt and pepper as desired.  Saute until chicken is no longer pink and cooked through, about 6-8 minutes.

2.  In small bowl, whisk milk and Bold Buffalo Blue Cheese Dip mix together.  Add to chicken in skillet with cooked pasta and cheese.


3.  Cook, stirring frequently, until cheese is melted and sauce is thickened, about 5 minutes.  Salt and pepper as desired.

Makes 6 servings.  Serve with Steamed Broccoli with Garlic Butter.

Make Ahead & Freeze:  Combine step 1 ingredients in a quart freezer bag.  Toss cooked pasta with q teaspoon oil in a gallon freezer bag.  Place cheese in a quart freezer bag.  Place all bags and unopened Bold Buffalo Blue Cheese Dip mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.