Buffalo Chicken Penne
Ingredients:
- 1 lb. organic chicken, cubed
- 1 box Explore Cuisine Red Lentil Penne
- 2/3 cup hot sauce
- 1/2 cup melted Nutiva Coconut Oil with Buttery Flavor + 1 Tbsp.
- 1 Tbsp. MCT oil
- 1 Tbsp. honey
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. paprika
- 1/2 tsp. garlic powder
- 1/4 tsp. Redmond Real Salt
Instructions:
- In a large pot, prepare penne according to package directions.
- In a large bowl, mix hot sauce, melted coconut oil, MCT oil, honey, apple cider vinegar, paprika, garlic powder, and salt until a thick sauce forms.
- Place chicken in a separate bowl. Pour half of the sauce over the chicken and marinate for a few minutes.
- Heat a frying pan with 1 tablespoon coconut oil. Add marinated chicken and cook until done, about 8 minutes.
- Drain pasta and return to the pot. Add cooked chicken and remaining sauce. Stir to combine.
Variations:
- Vegan: Replace chicken with 1 large head of cauliflower. Bake at 350°F for 20 minutes or pan-fry.
- Cheezy: Add 3 tablespoons nutritional yeast to the sauce mixture for a vegan-friendly cheese sauce.
This recipe was originally published on my Vitacost blog. Check out more recipes here. Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.
