Buffalo Chicken Penne
- 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
In a large pot, prepare penne according to package directions.
In a large bowl, add hot sauce, coconut oil, MCT oil, honey, apple cider vinegar, paprika, garlic and salt. Stir until well combined and a thick sauce forms.
In a separate bowl, add chicken.
Pour half of the sauce over the chicken and let marinate for a few minutes.
Meanwhile, heat a frying pan with 1 tablespoon coconut oil.
Add marinated chicken and heat until cooked through, about 8 minutes.
Once done, drain pasta and return to large pot.
- Add chicken and remaining sauce. Stir to combine.
Make it vegan: Replace chicken with 1 large head of cauliflower. Bake the cauliflower at 350 degrees F for 20 minutes, or pan-fry it.
Make it cheezy: Add 3 tablespoons nutritional yeast to sauce mixture for a vegan-friendly cheeze 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.
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