I saw this on the Rachael Ray Show today while I was home. I went to Meijer immediately. It originally called for celery, but I left it out due to my violent opposition to celery.
2 tbsp Extra Virgin Olive Oil
2 lbs. boneless skinless chicken breasts, cut into small pieces
1 large carrot, peeled and finely chopped
1 onion, chopped
5 large cloves garlic, finely chopped
1 tbsp smoked paprika
1 bay leaf
salt and pepper
2 cups chicken stock
½ cup buffalo sauce
1 (15 oz) can crushed tomatoes
1 lb. whole wheat elbow macaroni
4 oz. Monterey Jack Cheese, grated
¼ cup crumbled blue cheese

Place a large pot over medium high heat. Add olive oil. Cook chicken until brown, 5-6 minutes. Add onions, carrots, garlic, paprika, bay leaf, salt and pepper. Cook the veggies until tender, stirring frequently. When tender, add chicken stock and tomatoes and bring to a boil. Simmer while pasta cooks.

Preheat broiler. Place a large pot of salted water over high heat. Bring to a boil and cook pasta according to pasta directions. Drain when tender.

Toss the pasta into the chicken chili. Then transfer to a baking dish. Sprinkle cheeses evenly over the top. Place under the broiler until cheese is melted and top is golden brown, 2-3 minutes.