Buffalo Chicken Alfredo with Sweet Potato Pasta. (Paleo, Dairy/Egg/Gluten/Grain/Nut Free)

By Bailey1_

Ingredients

• 1 Cup Heavy Cream or Heavy Coconut Cream from a Can
• 1 TBSP Butter (Dairy or Nondairy)
• 4 Tsp Starch (Tapioca, Arrowroot or Potato Starch)
• 2 TBSP Frank's Red Hot (or other hot sauce of choice)
• Pinch of Salt (to taste)
• Pinch of Pepper (to taste)
• 1/4 tsp Garlic Powder
• 1/4-1/2 tsp Chili Powder (optional)
• 1 lb of Chicken (poach or make in a skillet)
• 3 Sweet Potato, spiralized
• 2-3 TBS oil for cooking the sweet potatoes.

Details

Servings 1
Adapted from brittanyangell.com

Preparation

Step 1

If sweet potatoes aren't your cup of tea, you could use another veggie pasta of choice. Carrots or Parsnips for example would taste killer good.  If you are all about classic pasta, go right ahead and dump this delicious sauce over that. You could end up with some crazy good Buffalo Chicken Mac & Cheese if you want to take the recipe down that path. All you would need to do would be to added some shredded cheddar cheese (dairy or nondairy) to the hot thickened sauce.

1 lb of Chicken (poach or make in a skillet)

In a saucepan combine the cream, butter, starch, frank's red hot, salt, pepper, garlic powder, and chili powder; heat until thickened, whisking the whole time; set aside.

Using a spiralizer make sweet potatoes into noodles.

In a saucepan heat up oil over medium heat and add in Sweet Potato noodles.

Combine noodles, sauce and chicken; ENJOY!

Delish! But I think I will omit the chili powder next time--idk if it was the hot sauce I used or just my taste, but it was just a tad too spicy for me with adding the chili powder. Will definitely make again--soooo easy!