There are three things I LOVE about this buffalo chicken pasta recipe. 1. You can make it in one pot. Bam. No messing up your whole kitchen. Fist pump! 2. It’s ready to go in about 30 minutes. and 3. It’s super delicious!
This is not a dairy free recipe as it calls for butter (I choose to use grass fed butter), but it doesn’t have any cheese in it at all (except for the optional goat cheese crumble garnish). So it’s not technically “paleo” but I think the occasional rice pasta is good for you. I personally feel my best when I allow for more carbs in my diet.
2 tbp coconut oil
2 lbs. chicken tenders (usually 2 pkgs)
1 16 oz. bag/box gluten free rice pasta (I prefer fusilli)
1 1/2 tbsp crushed garlic – or 5 cloves of garlic chopped
6 cups chicken broth (I use a free range chicken broth.)
1 tsp onion powder
1 1/2 tsp sea salt
1 can full fat coconut milk
5 tbsp butter (I use Kerrygold grass fed butter.)
1 cup Frank’s Original Red Hot (It’s one of the only bottled hot sauces that doesn’t have all kinds of ingredients in it that I can’t pronounce. It’s ingredient list is simply: cayenne pepper, distilled vinegar, water, salt and garlic powder.)
*garnish with chopped green onion and goat cheese crumbles
In a large glass lidded stock pot heat your coconut oil over medium high heat. Throw your chicken tenders into the pot. Don’t bother chopping the chicken tenders beforehand, you can use your cooking spoon to break up the chicken while it’s cooking (this is why I like to use chicken tenders for this recipe….it saves me the trouble of whipping out my meat cutting board). Add in the crushed garlic and cook the chicken through. Finish cutting up the chicken once it cooked. Now add your chicken broth to the pot and add in the onion powder and salt. Mix in the pasta and cover the pot reducing the heat to medium low. Let it boil for about 20 to 25 minutes. This is why you want to use a glass lidded pot, so you can check the progress of the pasta without lifting the lid. When the pasta is cooked, remove the lid and turn off the heat. Add in the coconut milk, butter and hot sauce. Mix together. Serve in bowls with an optional garnish of chopped green onion and goat cheese crumbles.
|plate , bowl , similar napkin comes in green, black, & orange|
I like to pair this buffalo chicken pasta with a simple green salad. And I think a light, crisp cider is a perfect companion to the spice and heat of the buffalo sauce. If you love buffalo wings, you will love this delicious pasta. I use just one cup of hot sauce for a mild version my kiddos will tolerate, but if you like it spicier add more. Give this easy one-pot-30-minute-meal a try guys, and let me know what you think!