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Buffalo Chicken "Pasta"

kept bycheazza

2 small spaghetti squash, cut in half lengthwise
2 tablespoons butter
1 pound boneless, skinless chicken breasts, poached and cubed
2 garlic cloves, minced
½ sweet onion, finely chopped
2 large carrot, finely chopped
5 stalks of celery, finely chopped
½ cup hot sauce (I used Frank's)
salt and pepper, to taste
chopped green onions, to garnish
sprinkle of red pepper flakes

For the mayo (this will render about ⅔ cup mayo)
⅔ cup Canola oil
1 egg
Juice of 1/2 a lemon
1 teaspoon dijon mustard
⅛ teaspoon garlic powder
salt and pepper, to taste

  1. Preheat oven to 415 degrees
  2. Place spaghetti squash open side down on a baking sheet. Bake for 20-25 minutes or until skin of squash is slightly soft and the threads of the squash easily come out with a fork.
  3. While spaghetti squash is cooling, place a large pan over medium heat. Once pan is hot, add butter and garlic, onion, carrot and celery to the pan to cook. Sprinkle with a bit more salt. Once onion has become translucent, remove from heat.
  4. Now make the quick mayo. Add all mayo ingredients to a tall container, place an immersion blender to the bottom and turn on. Once the mixture begins to become thicker, slowly pull the immersion blender up the container to make sure mixture mixes completely.
  5. Now finish the dish off by adding the spaghetti squash threads to the pan, along with chicken, mayo, and hot sauce to the pan. Mix together and sprinkle with a bit more salt and pepper. Garnish with green onions and red pepper flakes.



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