Buffalo Chicken Noodle Bowl
This buffalo chicken noodle bowl builds a creamy, spicy sauce from blended cauliflower, cream cheese, and Frank's RedHot over whole wheat pasta with shredded chicken, carrots, and celery. The cauliflower sauce delivers all the richness without any heavy cream.
Ingredients
For the sauce
- 2 tbsp butter
- 10 cloves garlic minced
- 5-6 cups chopped cauliflower or 750g or 1 ½ lbs
- 2 cups chicken broth or 2 cups water and 1 tbsp bouillon paste
- 8 oz 1 brick cream cheese
- ⅓ cup Franks Red Hot sauce
For the noodle bowls
- 2 chicken breasts grilled (or from a rotisserie)
- 2 carrots shredded
- 4 stalks celery chopped
- 8 oz whole wheat pasta
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Melt the butter in a medium sized pot over medium heat.
- Add the garlic and sautee one minute.
- Add in the cauliflower and chicken broth. Cook until cauliflower is soft.
- Add the cream cheese and red hot sauce.
- Blend with an immersion blender or transfer to a blender and blend until smooth.
- Meanwhile, grill the chicken breast on a baking sheet in the oven until the internal temperature reaches 180 degrees. Cut into slices.
- Heat a pot with water to boiling. Add the pasta and cook until al dente.
- To serve, layer the pasta, sauce, chicken, carrots, and celery into individual bowls.
Nutrition
Calories: 462kcal | Carbohydrates: 52.5g | Protein: 32.5g | Fiber: 7g | Sugar: 4g
Servings: 4
Calories: 462kcal
