Modified from Rachel Ray's Big Orange Book
2 tablespoons oil
2 pounds boneless chicken breasts, diced
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, minced
1 tablespoon smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock [I just use chicken boullion cubes...I'm sure Rachel is cringing somewhere]
1/4 cup hot sauce [you can go up to 1/2 cup depending on your hotness level. I actually (as I'm a wimp) went a little shy]
1 (15-ounce) can crushed tomatoes [this does not exist in my store...I just use the larger one and estimate]
1 pound whole wheat elbow macaroni
3/4 cup shredded pepper jack cheese [she used 1/2 cup of this and 1/2 cup blue cheese...we don't like blue cheese so this is my version]
1/4 cup shredded Montery Jack cheese
Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
Place a large pot over medium-high heat and add oil. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes (I usually go longer as I like mine actually cooked...not a fan of uncooked veggies like most chefs seem to be). Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
While the chili is simmering, toss the pasta into the boiling salted water and cook via package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish (9 by 13). Remeber to pull out bay leaf. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
Makes 6 servings.