The credit for this Buffalo Chicken Alfredo with Sweet Potato Pasta. (Paleo, Dairy/Egg/Gluten/Grain/Nut Free) recipe goes to BrittanyAngell.com. You can get the full version of their recipe here.
STOP WHAT YOU ARE DOING RIGHT NOW! I beg of you to do this one thing! Check this recipe out. It is literally to die for delicious. I combined a spicy buffalo chicken alfredo sauce with the sweetness of sweet potatoes and viola, a masterpiece!
This recipe includes a healthy twist as it uses vegetables in place of pasta. If you’ve ever had trouble getting your wee one’s or maybe your significant other to eat vegetable, it think this might be the trick. I got my brand spankin’ new spiralizer at William-Sonoma and I’m so excited with the endless possibilities that lie ahead!
1 Cup Heavy Cream or Heavy Coconut Cream from a Can
1 TBSP Butter (Dairy or Nondairy)
4 Tsp Starch (Tapioca, Arrowroot or Potato Starch)
2 TBSP Frank’s Red Hot (or other hot sauce of choice)
Pinch of Salt (to taste)
Pinch of Pepper (to taste)
1/4 tsp Garlic Powder
1/4-1/2 tsp Chili Powder (optional)
1 lb of Chicken (poach or make in a skillet)
3 Sweet Potato, spiralized
2-3 TBS oil for cooking the sweet potatoes.