Butter: Creamy Buffalo Chicken Pasta

- 3 chicken breasts, boiled & diced
- 2 cups pasta of your choice
- 1 tablespoon Oliver Oil
- 1/2 red onion, diced
- 1 clove garlic, diced
- 1/2 cup carrots, diced
- 3 stalks celery, diced
- 1/4 cup ranch dressing
- 1/8 cup franks hot sauce
- 4 oz cream cheese, room temperature

- While chicken is boiling, cook pasta according to directions in separate pot.
- In the meantime, add onion, garlic, carrots, & celery to a saute pan with 1 tble of olive oil. Saute 10-15 minutes over medium high heat, stirring frequently, until softened. Remove from heat & set aside.
- Combine ranch dressing & hot sauce. Set aside
- Remove cooked chicken from water, allow to cool until it can be handled.
- Drain pasta, but reserve 1 cup of pasta water (the pasta water allows you to thin out the sauce without diluting the flavor.
- Chop chicken into small bites.
- Combine chicken, pasta, vegetables, & dressing. If pasta is too thick add  a 1/4 cup of pasta water at a time until creamy.
- Serve hot & top with a little ranch dressing & hot sauce.

*the more hot sauce you add, the spicier it will be.
*to make for children, omit hot sauce & substitute 2 tablespoons of vegetable or chicken stock