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12 ounces (4 cups) dry whole-wheat gobbetti (see above notes)
2 tablespoons canola oil
3 medium carrots, sliced
3 medium stalks celery, sliced
1 large leek, chopped
1 tablespoon minced garlic
2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
1/3 cup cornstarch
4 cups low-fat milk
3-5 tablespoons hot sauce, preferably Frank’s Red Hot
1 cup (about 6 ounces) crumbled Gorgonzola or blue cheese
1/2 cup panko (Japanese bread crumbs)
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