BUFFALO CHICKEN ZUCCHINI NOODLE BAKE

Buffalo chicken zucchini noodle bake is grain free, primal, low carb with paleo option. This came about from a quest to satisfy my cravings for buffalo chicken with cheesy macaroni. But this version uses low carb zucchini noodles and chicken with a creamy buffalo sauce.

Servings: 5

Author : Stacey

Ingredients

• 1 lb boneless skinless chicken breast cooked and chopped
• 2 inch large or 3 small zucchini squash spiral cut in noodle shapes
• 1 medium stalk celery chopped finely
• 2 tbsp red bell pepper chopped *optional
• 1 1/2 tbsp Parmesan cheese
• ½ cup organic sour cream or can use 1/2 cup mayonnaise for paleo
• 1 tbsp butter or ghee
• 1 ½ tbsp to 2 red pepper sauce or to taste I used Frank’s original red pepper sauce
• 3 tbsp unsweetened canned pumpkin puree or butternut squash puree found in the baby food section
• ½ tsp ground mustard spice
• ¼ tsp garlic powder
• 1/2 cup cheddar cheese grated, omit for paleo option.

Instructions

1. Preheat oven to 400 F, and grease or oil a 9X6X2 inch casserole dish.

You can visit beautyandthefoodie.com for full instructions.

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