Buffalo Chicken Pasta Bake
I’ve been on a spicy food kick all week, after all everyone needs a little spice in their life! My Buffalo Chicken Pasta Bake only looks like a super unhealthy dish! I used my favorite Banza elbow pasta instead of traditional pasta, and Greek yogurt instead of sour cream. I promise you won’t even be able to tell the difference, it has the same texture and flavor that you would expect from sour cream! And Banza pasta is made from chickpeas, in my opinion it has a doughier texture, and tastes better than any pasta alternative I’ve tried! This simple swap has double the protein, four times the fiber, and nearly half the net carbs!
- 1 lb organic chicken breasts cubed
- 1 tsp coconut oil
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 1 tsp onion powder
- 1 heaping cup buffalo cheddar cheese cubes
- 1 container plain Greek Yogurt
- 1 cup bell peppers chopped
- 1 box Banza elbow pasta
- 8 cups salted water
- Bring salted water to a boil and make pasta according to package. Drain all but ¼ cup water and set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Slice chicken breasts into cubes and season with salt, pepper, and onion powder.
- Bring large cast iron grill to high heat, add coconut oil.
- Sear chicken breasts on all sides, lower heat and add pasta with residual water.
- Add Greek yogurt, bell peppers, and cheese cubes, stir until ingredients are mixed well.
- Place grill into oven and bake uncovered for 25 minutes.
- Serve hot and enjoy!
Nutritional Content Source: Buffalo Chicken Pasta Bake
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Buffalo Chicken Pasta Bake | 403 | 33g | 13g | 53g | 105mg | 874mg | 14g | 7g |
I found the Buffalo Cheddar Cheese at Whole Foods on sale! Go to their cheese department and see what they have inside their coolers, you’re sure to find some unique flavors and they always have something on sale! I’m a cheese fanatic, so I enjoy exploring new tastes and cheese from different regions.
