Buffalo chicken pasta
Olive oil spray
500 g chicken breasts
1 large carrot, finely chopped
1 large onion, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, finely chopped
1/2 tbsp smoked paprika
1 bay leaf
Salt and pepper to taste
2.5 dl chicken broth (water + 1 cube)
1/4–1/2 dl Frank's hot sauce
1/2 can chopped tomatoes (200 g)
250 g small macaroni (uncooked)
1 dl grated cheese
1 spring onion, thinly sliced (for garnish)
Spray olive oil in a pan and cook the chicken until browned. Add the carrot, onion, garlic, celery, smoked paprika, bay leaf, salt, and pepper. Sauté until the vegetables are soft.
Add the chicken broth, hot sauce, and chopped tomatoes. Simmer for 10 minutes over low heat.
Cook the macaroni according to the package instructions, drain, and set aside. Preheat the oven's grill (broil setting).
Combine the cooked pasta with the chicken mixture in a large oven-safe dish. Sprinkle grated cheese on top.
Grill the dish in the oven for 2–3 minutes until the cheese is golden and bubbly.
Garnish with sliced spring onions and serve hot.