Buffalo Chicken Penne

Ingredients:

• 1 lb. organic chicken, cubed
• 1 box Explore Cuisine Red Lentil Penne
• 2/3 cup hot sauce
• 1/2 cup melted Nutiva Coconut Oil with Buttery Flavor + 1 Tbsp.
• 1 Tbsp. MCT oil
• 1 Tbsp. honey
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. paprika
• 1/2 tsp. garlic powder
• 1/4 tsp. Redmond Real Salt

Instructions:

1. In a large pot, prepare penne according to package directions.

2. In a large bowl, add hot sauce, coconut oil, MCT oil, honey, apple cider vinegar, paprika, garlic and salt. Stir until well combined and a thick sauce forms.

3. In a separate bowl, add chicken.

4. Pour half of the sauce over the chicken and let marinate for a few minutes.

5. Meanwhile, heat a frying pan with 1 tablespoon coconut oil.

6. Add marinated chicken and heat until cooked through, about 8 minutes.

7. Once done, drain pasta and return to large pot.

8. Add chicken and remaining sauce. Stir to combine.

    

Make it vegan: Replace chicken with 1 large head of cauliflower. Bake the cauliflower at 350 degrees F for 20 minutes, or pan-fry it.

Make it cheezy: Add 3 tablespoons nutritional yeast to sauce mixture for a vegan-friendly cheeze sauce.