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KETO BUFFALO CHICKEN SPAGHETTI SQUASH
PREP TIME: 15 Minutes
COOKING TIME: 30 Minutes
TOTAL TIME: 45 Minutes
INGREDIENTS
- 1 Spaghetti Squash
- 1 Pound Chicken Tenders
- 2 Cups Chicken Bone Broth
- 1 Pound Cream Cheese
- 1 Cup Frank’s Red Hot Sauce
- 2 Fresh Jalapeños (Sliced)
- Feta Cheese or Blue Cheese
- 2 Tablespoons Avocado Oil
- 1 Frech Garlic Clove (Minced)
- 3 Green Onion Tops
- 1 Teaspoon Granulated Garlic
- 1/2 Teaspoon Pink Himalayan Salt
- 1/2 Teaspoon Black Pepper
INSTRUCTIONS
- In a Large Frying Pan heat up 2 Tablespoons of Avocado Oil over Medium-High Heat.
- Season the Chicken Tenders with 1/2 Teaspoon Pink Himalayan Salt, 1/2 Teaspoon Black Pepper, and 1 Teaspoon Granulated Garlic.
- Cook the Chicken Tenders over Medium-High heat for 3-4 minutes per side, the pour in 2 Cups Chicken Bone Broth, and 1 Cup Frank’s Red Hot Sauce, and 1 minced clove of fresh Garlic.
- After the chicken is cooked thoroughly, but not overly cooked, remove from the Frying Pan and shred with forks.
- Add the shredded chicken back into the pan, and add 1 Pound of room temperature Cream Cheese.
- Whisk the Cream Cheese into the sauce until fully melted and blended.
- Add in about 1 Jalapeno worth of slices, and bring contents to a boil.
- Simmer until the sauce thickens to your liking.
- To prepare the Spaghetti Squash, start by poking small holes in the squash, and then placing in the microwave for about 1 minute to soften up the flesh.
- Then cut the Spaghetti Squash in half lengthwise.
- Use a large spoon to scoop out the guts of the Spaghetti Squash, and then cover them with plastic wrap, and microwave them for about 7-8 more minutes or until the meaty part becomes fork tender.
- Shred the Spaghetti Squash with a fork, and place into bowls for serving.
- Cover the Spaghetti Squash with the Chicken and Sauce from the Frying pan, and then garnish with fresh Jalapeno Slices, Diced Green Onions, and either Feta or Blue Cheese crumbles.
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