Makes: 8 servings

Description: I created this recipe and used gluten-free pasta and added in extra veggies. This makes a big batch so we ate some that night and I made another entire casserole of it to give to my daughter for her house. To make it totally gluten free omit the bread crumbs on top or sub with a gluten free crumb topping.

Ingredients:
1 (12 oz) box  gluten free penne pasta
4  carrots, large
4  celery stalks, large
1  white onion, medium
5  mini sweet peppers, mixed colors
2  garlic cloves
4  tablespoons olive oil, divided
1 pound  boneless, skinless chicken breasts
1/4 cup  Buffalo wing sauce (I used Moore's Marinade)
1/4 cup  light mayo
1/4 cup  light ranch salad dressing
1/2 cup  reserved pasta cooking water
1/4 cup  panko bread crumbs
1/4 cup  shredded gruyere cheese
1/4 cup  crumbled feta cheese

Instructions: Preheat oven to 350 degrees.

Prepare pasta according to package directions. Drain and put into large bowl. Reserve 1/2 cup of the water you cooked the pasta in.
Finely chop carrots, celery, mini peppers, onion and garlic. Add 2 tablespoons olive oil to large skillet. Add chopped vegetables. Add salt and pepper to taste. Saute for about 15 minutes or until vegetables are soft. Add cooked vegetables to bowl with cooked pasta.
In the same skillet you cooked vegetables in, add the remaining 2 tablespoons of olive oil. Cut chicken into large bite sized pieces. Season chicken with salt and pepper. Add to skillet and cook until done. Add the cooked chicken to the bowl containing the pasta and vegetables.
In small bowl add buffalo sauce, light mayo and light ranch dressing. Whisk well until fully combined. Add the sauce to bowl with the pasta, vegetables and chicken. If it seems like there is not quite enough sauce add some of the reserved pasta cooking water until the mixture is saucy.
Poor mixture into casserole dish. Cover with foil. Bake for 30 minutes.
In small bowl combine panko bread crumbs and both cheeses and mix well.
Remove foil from casserole after it has baked for 30 minutes. Sprinkle the panko and cheese mixture over the top. Return to the oven, without foil, and bake another 10 minutes until topping melts and browns.
Serve with extra buffalo sauce on the side.

via www.robyns.world