Buffalo Chicken “Spaghetti” (Paleo) (Edit recipe)

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I’ve made this dish for years. It is easy and loaded with spicy Buffalo flavor. A great way to make lunch or dinner that includes loads of veggies. Your kids will love it.

10 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	148
Fat:	6 g
Carbohydrates:	8 g
Protein:	8 g
Cholesterol:	22 g
Sodium:	1854 mg
Fiber:	0 g
Sugars:	5 g
Calculated per serving.

Serves: 4

Ingredients

3 pieces Boneless Skinless Chicken Breasts, Diced
2 tsp Extra Virgin Olive Oil
1 tsp Sea Salt
.5 whole Red Onion, Diced
3 pieces Celery, Chopped
.5 whole Bell Pepper, Any color, Diced
.75 cup Medium Buffalo Sauce, Or more if you like it hot
.75 cup Plain Yogurt, Unsweetened
.25 cup Chicken Broth
1 whole baked Spaghetti Squash, Use fork to shred into spaghetti

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the diced chicken in pan with oil on 350 degrees for about 15 minutes.
Add the salt, onion, celery, and bell pepper. Stir and let cook for 10 minutes.
Add the buffalo sauce, yogurt, and broth. Stir to combine and cook for 5 minutes.
Add the cooked spaghetti squash. Cook for 5-10 minutes. Stir periodically.

Notes

You can add other vegetables if you like, zucchini and broccoli florets are delicious additions. If you like it spicer add more Buffalo sauce. This works great with cow, sheep, or coconut yogurt - totally your choice. To cook the spaghetti squash cut in half lengthwise and clean out seeds (similar to a pumpkin). Rub the cut area with olive oil and turn upside down on a cookie sheet. Cook on 350 degrees for about 30 minutes.