I don’t know if you’ve noticed or not but I’ve been a bit absent recently. No new content in a while. And it’s not because I’ve been soooo busy, It’s because I’ve been completely uninspired in the kitchen. Literally either not feeling like cooking at all or just making something simple, OR making something good and then hating the picture and scrapping it.
Finally I broke through that “cookers block” with this dish. I hit it out of the park on this one. It’s gooooooooooood. Really really good. This dish was inspired by Brittany Angels buffalo chicken pasta so thanks for the inspo! I gave it my own twist though and am very happy with it. I also want to thank Raj from The Primal Desire for giving me the pep talk to get back into the kitchen. I needed that buddy, thanks!
The differences I made were simple but delicious. I pre seasoned the chicken and cooked it in small chunks with a bit of oil, making it crispy and delicious. I saved any scrapings from that for the sauce. And the sauce got changed up a bit with different coconut milk ratios, spices, and I added in broth. I also added tomatoes and spinach in for some extra veg and flavour. In the end I love the way this dish turned out and I hope you enjoy it! It’s one of those meals that makes eating paleo seem soooooooo easy. Even if it’s not.
Buffalo Chicken Pasta Supreme
Number of servings: 4
Per Serving 382 calories
Fat 29 g
Carbs 12 g
Protein 21 g
- 1 lb chicken thighs (remove bones and any extreme excess skin)
- 2 tbsp franks red hot sauce
- 1 tsp dried italian herbs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp ghee (or cooking fat of your choice)
- 1 packed cup chopped spinach
- 1 tomato, diced
- 1/2 cup coconut milk
- 1 cup broth (chicken, beef, etc)
- 2 Tbsp franks red hot sauce
- 1 tsp garlic powder
- 3 tbsp arrowroot powder
- salt & pepper to taste
- spaghetti squash, zoodles, or your favorite paleo noodle to serve over.
- make sure you prepare your noodles of choice
- De-bone and cut the chicken into 1” pieces. Place in a medium sized bowl.
- Add the hot sauce, herbs, salt, and pepper to the bowl and mix until the chicken is fully coated.
- In a medium saucepan melt the ghee over medium heat. Add the chicken and cook, turning occasionally until crispy on the outside and cooked through on the inside (about 15 minutes). Add the tomatoes and spinach to the pan and stir until wilted. Remove from pan, drain any excess oil but leave any yummy crispy bits behind.
- Start the sauce: Combine the coconut milk, broth, red hot sauce, and garlic powder in the saucepan.Whisk to combine. Then whisk in the arrowroot powder. Season with salt and pepper to taste. Let the sauce bubble and thicken and then remove from heat. Add the chicken and veg to the sauce and stir to incorporate. Serve over spaghetti squash, zoodles, or your favorite noodle.
Enjoy this delicious recipe!