Ingredients

• 1 lb chicken, cut into bite-size pieces
• seasonings, to taste
• Buffalo wing sauce (B-Dub's medium), to taste
• 2 1/2 cups elbow noodles (dry)
• 4 cups chicken broth
• 2 1/2 cups Colby Jack cheese, shredded
• 1/2 cup milk

Steps

1. Cut {{chicken:1 lb}} into bite-size pieces, trimming any tough or odd bits.
2. Season the {{chicken:1 lb}} with {{seasonings:to taste}} and cook in a large skillet over medium-high heat until fully cooked through.
3. Stir in {{Buffalo wing sauce (B-Dub's medium):to taste}} to coat the chicken.
4. Add {{elbow noodles:2 1/2 cups}} and {{chicken broth:4 cups}}; stir, bring to a boil, then cover and cook for about 12 minutes until the pasta is al dente.
5. Reduce heat to low, add {{Colby Jack cheese, shredded:2 1/2 cups}} and {{milk:1/2 cup}}, stirring until the cheese melts and the sauce is creamy.
6. Taste and adjust {{seasonings:to taste}}, then serve hot.