Shredded Buffalo Chicken Pasta

I have been making this dish for a while now and have been promising to share the recipe for quite some time! This is SO incredibly easy to make and it is great reheated, too. You can add more seasoning (extra chili powder or red pepper flakes perhaps) if you want it to be extra hot! The buffalo chicken is also great in a lettuce wrap with some avocado slices! Yum! You really can’t go wrong with tender chicken straight out of the crockpot, especially when it’s smothered in buffalo sauce! Enjoy!

Shredded Buffalo Chicken Pasta

Serves 4


3 Stalks Celery Chopped

2 Long Carrots Diced

2 Frozen Chicken Breasts

1/2 C. Buffalo Sauce

1.5 C. Coconut Milk

2 Tbsp. Tomato Paste

1/2 Tsp. Red Pepper Flakes

1 Tsp. Garlic Powder

1 Dash Chili Powder, Salt & Pepper


Throw all of the above ingredients in the crockpot and cook on low for 7 hours. Booom shakalaka! All done! When the time is up, shred the chicken in the crock pot using two forks. It should literally fall apart.

Spaghetti Squash Instructions:

Microwave the squash for 5 minutes. Remove from microwave and cut in half. Place the 2 halves back in the microwave either together if they can fit or one at a time. Microwave for 10-15 minutes depending on the size of the squash. The flesh should feel soft and squishy to the touch. Remove the seeds from the center of the squash. Using a fork, scrape the squash vertically and allow the “noodles” to simple fall into the center. You should use ALL of the flesh so that all you are left with is the skin. If you find that you thought the squash was done cooking but the “noodles” are hard still, simply place the squash back into the microwave for a few minutes. 1 whole spaghetti squash serves 4.

Scoop the buffalo chicken onto your little bed of spaghetti squash and enjoy! Top with scallions if you’re feeling fancy!
ThePortion-BuffaloChicken-3 ThePortion-BuffaloChicken-4


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