Buffalo Chicken Pasta

buff chick pasta

This is a spin off “PaleOMG” buffalo chicken pasta, but this is made with sweet potato noodles instead of spaghetti squash, and it is AMAZING. I think I like it better than the original which is crazy to say…


  • 2 chicken breats, cubed
  • 1/2 yellow onion, diced
  • minced green onion for garnish (as much as you like)
  • 1 large sweet potato, spiralized into noodles
  • 1/4 cup Franks’s hot wing sauce
  • 2 tbsp coconut oil
  • 1 tbsp coconut flour
  • salt and pepper to taste

Heat 1 tbsp coconut oil in pan over med-high heat. Add chicken cubes and cook on both sides until browned. In another pan, med-high heat, heat coconut oil and add the sweet potato noodles and cover. When the chicken is browned, add the 1/4 cup wing sauce and reduce heat to low and simmer for 15 minutes. Turn and stir the sweet potato noodles frequently for 15 minutes, or until fairly soft and browned. Then add the onions to the sweet potato noodles, along with salt and pepper to taste. Cook for another 5 minutes on medium. After the 15 minutes of chicken simmering in wing sauce, add the tablespoon of coconut flour into the wing sauce and whisk in until thicker…let simmer covered for another 2-3 minutes or until you see the sauce is thickened a bit. Serve the chicken over the noodles and garnish with green onions!


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