Buffalo Chicken Pasta Salad

• 3 boneless, skinless chicken breasts
• 1 tsp chopped garlic
• 1/4 cup pepper sauce (I like Tapatio Mexican style hot sauce)
• 1 16oz box pasta (I like Barilla Campanielle)
• 8 oz Blue Cheese Dressing (I like Kraft Light Done Right! Roku Blue Cheese Dressing)
• 2 tbs Cesar salad dressing (I like Cardini's Cesar Dressing)
• 4 oz bleu cheese crumbles
• 2 tbsp onion, chopped
• Cyanne and black pepper to taste
• 2 tsp milk
• Celery to garnish

1. Marinade chicken in garlic and hot sauce 2-4 hours, drain off 1/2 liquid. Cook chicken and remaining liquid in a covered frying pan over medium heat 15-20 minutes or until tender and cooked through. Remove chicken from the pan, let stand 5 minutes for juices to absorb. Slice into bite sized pieces and toss in additional pepper sauce to taste. Cover and chill.
2. Cook pasta Al Dente, cover with ice water to stop the cooking, drain and set aside. In a large bowl, mix bleu cheese, both dressings, onion and pepper until blended. Add pasta and toss well. Cover and chill, preferably overnight.
3. To serve, toss the pasta mixture with 2 tsp of milk to thin sauce, top with chicken and celery for garnish. Serve cold.

chicken breasts, garlic, pepper sauce, pasta, salad dressing, bleu cheese crumbles, onion, cyanne, milk, celery

Taken from www.epicurious.com/recipes/member/views/buffalo-chicken-pasta-salad-1231059 (may not work)