Paleo Cheesy Buffalo Chicken Noodles
Buffalo chicken takes on a whole new personality in this creamy noodle dish. It has just enough heat, plenty of cheesy flavor, and all the comfort of your favorite pasta dinner. This is one of those meals that disappears quickly around our table.
Servings: 5
Ingredients
For the Sauce:
- 3/4 cup raw cashews
- 3 tbsp buffalo hot sauce
- 1/4 cup nutritional yeast
- 1 cup chicken broth
For the Noodles:
- 1-2 tbsp avocado oil or olive oil
- 1 lb chicken breast cut into 1 inch pieces
- 3 large zucchini
- salt + pepper to taste
- 1/4 cup chopped fresh cilantro optional
Instructions
- Soak your cashews in hot water for at least 45 minutes, up to over night. Drain and place into your high powered blender. Add buffalo sauce, nutritional yeast, and chicken broth. Blend for a few minutes until completely smooth. You may need to pause along the way and scrape sauce off the sides of the blender. If sauce is too thick, add 1 tbsp of water or chicken broth if too thick.
- Meanwhile, heat a large skillet to medium heat. Once hot, add 1 tbsp oil and the chicken. Cook until the chicken is no longer pink, ensuring that you continue to turn each piece so all sides are cooked evenly. Sprinkle with salt and pepper and remove from heat. Keep the pan hot to add in zucchini noodles.
- Spiralize your zucchini noodles, salt, and drain some of the moisture with paper towels. Add additional oil to the pan if needed, and toss in your zucchini noodles for a quick saute. Cook for 3-4 minutes or until zucchini is softened and lightly browned.
- Combine the zucchini noodles, chicken, and buffalo sauce. Salt and pepper to taste. Add fresh cilantro and serve hot.