• Heat broiler. In a mini chopper, pulse carrot, celery and shallot until finely chopped. Melt butter in a medium broiler-safe skillet over med-high. Add veggies and 1/4 tsp salt; cook 5 min.

  • Add chicken and 1/2 tsp salt; cook until veggies have softened and chicken is cooked through, 7 min. Stir in buffalo sauce, cream cheese and blue cheese. Cook until cheese is melted, 3 min. Stir in cornstarch and cook until mixture thickens, 1 to 2 min. Remove from heat; top with Monterey Jack. Broil until bubbly, 3 min.

Nutrition Facts

449 calories; 35 g total fat; 18 g saturated fat; 1221 mg sodium. 7 g carbohydrates; 1 g fiber; 3 g sugar; 29 g protein;