Buffalo Chicken Pasta Bake

• 1 package (16 ounces) penne pasta
• 1 pound boneless skinless chicken breasts, cubed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons olive oil, divided
• 2 medium carrots, finely chopped
• 2 celery ribs, finely chopped
• 3/4 cup finely chopped red onion
• 4 garlic cloves, minced
• 3/4 cup blue cheese salad dressing
• 3/4 cup mayonnaise
• 1/2 cup Louisiana-style hot sauce
• 1-1/2 cups shredded Swiss cheese
• 1/2 cup dry bread crumbs
• 3 tablespoons butter, melted

1. Cook pasta according to package directions.
2. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove from skillet. In same skillet, saute carrots, celery and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from heat.
3. Preheat oven to 350u0b0. Stir in salad dressing, mayonnaise and hot sauce into skillet. Drain pasta. Add pasta and chicken to skillet; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese and bread crumbs. Drizzle with butter.
4. Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.

penne pasta, chicken breasts, salt, pepper, olive oil, carrots, celery, red onion, garlic, blue cheese salad dressing, mayonnaise, hot sauce, swiss cheese, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/buffalo-chicken-pasta-bake/ (may not work)