|
1 pound boneless chicken breast
|
|
1 tablespoon Olive Oil
|
|
1/2 teaspoon salt
|
|
1/8 teaspoon pepper
|
|
2 cups uncooked elbow macaroni
|
|
2 10.5oz cans 98% fat free cream of chicken soup
|
|
1 14.5oz. can low sodium chicken brooth
|
|
1 cup skim or low fat milk
|
|
8 oz. package reduced fat grated cheddar cheese
|
|
|
|
1/2 cup Frank's Original Red Hot Sauce
|
|
1 cup celery, chopped (about 3 stalks)
|
|
1/2 cup sweet onion, diced (about 1 small onion)
|
|
2 oz. can sliced pimentos
|
|
2 cloves garlic, miced
|
|
1/2 teaspoon salt
|
|
1/3 cup crumbled blue cheese
|
|