Creamy Buffalo Chicken Pasta

• Gluten free
• Paleo

• Meat

  • 1 lbs Chicken breasts or thighs, boneless skinless

• Produce

  • 1 Avocado
  • 1 Bell pepper
  • 1/2 tsp Garlic powder
  • 1 Green onion
  • 1/2 tsp Onion powder
  • 1 Sweet onion, small
  • 3 Zucchini, medium

• Condiments

  • 1/2 cup Hot sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Sea salt

• Nuts & Seeds

  • 1 cup Cashews, raw

• Dairy

  • 1 tbsp Coconut oil or ghee

Found on livinglovingpaleo.com

Directions

• Place the cashews in a clean bowl. Bring a small pot of water to a boil, and then pour the water over the cashews to soak. The cashews should be fully immersed in the water. Set aside.
• Now let’s prep the zoodles! It’s totally up to you, and what you want to do with your zoodles, but I typically prefer the salting method. This gets the moisture out, so that they don’t become a watery mess when heated with the sauce. To do this, place your zoodles on top of paper towels and salt them generously. Set aside for at least 20 minutes, while they release their moisture.
• Heat the coconut oil in a large pan over medium heat. Once the oil has melted, add the onion and bell pepper to the pan and sauté until tender, about 3-4 minutes. Add chicken to the pan, stirring occasionally until it’s cooked through, about 5 minutes. Drain any excess fat/water from the pan if needed. Add the garlic pepper, onion powder, sea salt and pepper to the pan and stir well.
• Drain and rinse the cashews. Place the cashews in your blender, along with ½ cup of fresh water. Blend on high for 2 minutes, or until the cashew cream is smooth.
• Add the cashew cream to the pan along with the hot sauce and stir to combine. Taste and add more hot sauce if desired. Allow the mixture to heat up while you finish prepping the zoodles.
• Gently press the salted zoodles between dry paper towels, or a clean dishrag, to remove the excess moisture. Once the moisture is removed, turn off the heat on your stove and stir the zoodles into the sauce. Top with green onion and avocado. Enjoy!