Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
5
from 1 vote
Buffalo Chicken Noodle Bowl
Print Recipe
A creamy spicy light noodle bowl with chicken and veggies.
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
4
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:
462
kcal
|
Carbohydrates:
52.5
g
|
Protein:
32.5
g
|
Fiber:
7
g
|
Sugar:
4
g
Course:
dinner
Cuisine:
American
Servings:
4
Calories:
462
kcal
Author:
Jessica Penner, RD