Peas and Cream Buffalo Chicken

Start to finish: 50 minutes        Makes 6 servings

1                   tablespoon  unsalted butter
8                   ounces boneless, skinless chicken breasts, cut into ½-inch cubes
2                   tablespoons  hot sauce, or to taste
8                   ounces whole-wheat orzo or whole-wheat Israeli couscous
2                   cups frozen peas
¾                  cup low-sodium chicken broth
3                   ounces  blue cheese, crumbled
1                   cup finely chopped celery
1.           Bring a large pot of salted water to a boil.
2.           While the water heats, in a large nonstick skillet over medium heat, melt the butter. Add the chicken and cook, stirring, until just cooked through, 3 to 5 minutes. Stir in the hot sauce and a hefty pinch of salt, then set aside.
3.           Add the orzo or couscous to the boiling water, stir and cook according to the package instructions until it is almost al dente. Add the peas, then return the water to a boil. As soon as the water returns to a boil, drain and add the peas and pasta to the skillet. Return the skillet to medium heat, add the chicken broth and bring to a simmer. Cook for 1 minute, or until the pasta is tender.
4.          Add the blue cheese and simmer until the cheese is melted and the sauce has thickened. Transfer to 6 bowls and top each portion with some of the celery. Serve immediately.