12

ounce(s)

whole-wheat elbow noodles
2

tablespoon(s)

canola oil
3

medium

carrots, sliced
3

stalk(s)

celery, sliced
1

large

onion, chopped
1

tablespoon(s)

minced garlic
2

pound(s)

boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
1/3

cup(s)

cornstarch
4

cup(s)

low-fat milk
1/8

teaspoon(s)

salt
5

tablespoon(s)

hot sauce, preferably Frank's RedHot
3/4

cup(s)

(about 4 ounces)

crumbled blue cheese