Ever since moving to America, I’ve come to love the flavor of Buffalo sauce! This classic Buffalo sauce with organic chicken and gluten-free pasta is one of my favorites! What’s better than that? Maybe some cheesy flavor with nutritional yeast.
INGREDIENTS (4 Servings):
1 (8-ounce) box red lentil penne
⅔ cup hot sauce
½ cup plus 1 tablespoon extra-virgin coconut oil, melted, divided
1 tablespoon MCT oil
1 tablespoon raw honey
1 tablespoon apple cider vinegar
1 tablespoon sweet paprika
½ teaspoon garlic powder
¼ teaspoon sea salt
1 pound boneless, skinless organic chicken, cubed
DIRECTIONS:
1. In a large pot, prepare the penne according to the package directions. Drain and set aside.
2. Meanwhile, in a large bowl, combine the hot sauce, ½ cup of the coconut oil, MCT oil, honey, apple cider vinegar, paprika, garlic, and salt. Stir until a thick sauce forms.
3. In a separate bowl, combine the chicken and half of the sauce. Set aside to marinate for a few minutes.
4. Heat a large skillet with the remaining 1 tablespoon coconut oil. Add the chicken and cook, stirring occasionally, until cooked through, about 8 minutes.
5. Add the drained pasta and remaining sauce to the chicken. Stir to combine and serve immediately.
Make it vegan: Replace the chicken with 1 large head of cauliflower cut into florets. Bake the cauliflower at 350°F for 20 minutes, or pan-fry it.
Make it “cheezy”: Add 3 tablespoons nutritional yeast to the sauce mixture for a vegan-friendly “cheeze sauce.”
Note: I use Nutiva butter-flavored coconut oil in this recipe to make it extra buttery.