Buffalo Chicken Pasta Salad

Ingredients

• 3 lbs - Bone in Chicken Breasts
• 2 Quarts - Water
• 4 TBS - Salt
• 2 TBS - Granulated Garlic
• 2 TBS - Granulated Onion
• 3 TBS - Black Pepper
• 2 Bay Leaves
• 16 oz - Penne Pasta (cooked to al dente, drained and cooled)
• 1/2 Cup - Mayonnaise
• 1 Cup - Bleu Cheese
• 1/2 Cup - Frank's Hot Sauce
• 1 Cup - Celery (chopped)
• 1 Cup - Carrots (chopped)
• 1/2 Cup - Red Onion (diced)

Directions

• In a large pot combine chicken, water, salt, 3 TBS black pepper, granulated onion, granulated garlic and bay leaves.
• Bring to a rapid boil for 5 minutes, cover and turn the heat off and let sit for 1 hour.  DO NOT OPEN the lid.  This will perfectly cook the chicken without overcooking and drying out.
• Remove chicken from water and cut into bite size pieces and cool.  (discard skin and bones)
• In a large bowl combine chicken, penne pasta, mayonnaise, bleu cheese, hot sauce, celery, carrots and red onion. Mix well and refrigerate 2-4 hours.  Overnight is best.

Enjoy!