Buffalo Breasts With Pasta

2 Chicken breasts, halved, boned and skinned

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon butter

3 tablespoons red pepper sauce of your choice

1 teaspoon salt

1 teaspoon black pepper freshly ground

2 cups pasta, cooked

8 ounces blue cheese, crumbled

2 ounces cream cheese

1 tablespoon capers

In a sauté pan heat olive oil and butter and add garlic and diced chicken breasts. Season with salt and pepper and when chicken is sizzling add the hot pepper sauce. Start pan with 4 cups of water and bring to a boil at the same time you start heating the oil and butter and when the chicken goes into the sauté pan add the pasta to the boiling water and cook according to package directions. After chicken and noodles are done remove noodles from water and place in a bowl. Add the sautéed chicken breast pieces and stir together with the pasta and cream cheese. Top with crumbled blue cheese and capers. Simple and tasty and add extra hot sauce if desired.