Now that I have a spiralizer, I literally eat a zucchini a day. Ok, well that's not true...but I rarely eat zucchini in any form other than zoodles now.
So here is a paleo twist on an otherwise classic pasta dish that everyone loves. Alfredo! Even more of a twist is the buffalo addition. Buffalo is among my favorite flavors in any dish, so why not try it in alfredo form? Smashing success! If you feel so inclined, just omit the hot sauce in the recipe for a classic paleo alfredo.
My next veggie noodle endeavor will feature sweet potatoes. Sweet potato noodles sound magical to me....and would be bangin' in this alfredo sauce. Stay tuned on that front. Expect to see a really similar recipe in the near future...out of pure laziness I will probably make this exact dish with SP noodles and call it "different."
- 2 tsp coconut oil
- 2 chicken breasts or thighs, cubed
- 1 1/2 cup broccoli florets
- 1 cup coconut milk, full fat (this is best when the can is refrigerated overnight and you use the thick, creamy portion of the milk that arises to the top when refrigerated)
- 2 tbsp hot sauce (I used Steve's Paleo Goods Wing Sauce, but Franks hot sauce is also great)
- 2 tsp tapioca flour
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 2 zucchini or yellow squash, sprialized
- In a skillet, heat the coconut oil and add chicken pieces. When chicken is cooked just around the edges, add broccoli florets. Cook until chicken is done and set aside.
- In another skillet, add coconut milk, hot sauce, tapioca flour, garlic powder, onion powder, paprika, salt and pepper. Whisk over medium heat and let simmer for about 5 minutes, stirring frequently. The sauce should be thick and creamy.
- Add chicken, broccoli and zoodles (or squoodles) to the sauce. Coat evenly and serve!