Buffalo Chicken Spaghetti
Bring the heat to your summer meal-feels with this amazing dish from Ambassador Charlie Czechowski!
"Spicy, low carb, and very slurpable. It’s my Buffalo Chicken Spaghetti!"
"Basically, imagine if hot wings made babies with spaghetti. Also happy to announce this recipe definitely passed "The Husband Test". When it’s devoured in less than 2 minutes, I’m gonna say that’s a winner. I sometimes think I married him because he lets me test every recipe on him." --- @trainingwithcharlie on Instagram
Make this with our low-calorie Ready-to-Eat Spaghetti Marinara!
INGREDIENTS:
1 bag Miracle Noodle Ready-to-Eat Spaghetti Marinara
1 tablespoon shallot, sliced
2 tablespoons of celery, sliced
2 tablespoon buffalo hot sauce
Dash of garlic powder
4 ounces of chicken breast
Mrs. Dash Southwest Seasoning
DIRECTIONS:
1. Set oven to 375 degrees.
2. Liberally season outside of chicken breast with southwest seasoning. Place in oven and cook until the chicken’s internal temperature is 165 degrees. Take out and let rest for 5 minutes. Slice and set aside.
3. Spray a medium pan with coconut oil. On medium heat cook shallots and celery for two minutes.
4. Toss in the package of Spaghetti Marinara Miracle Noodle and hot sauce. Cook until warmed through, 2-3 minutes.
5. Place noodles into a bowl. Place chicken onto noodles and top with green onions. Enjoy!
