Keto Buffalo Chicken Pasta Salad
How to Make It
Step 1
Pat raw, thin-sliced chicken breast dry with a paper towel and season the flesh with salt, pepper, onion powder, and garlic powder. Heat the olive oil in a pan over high heat. When the oil is hot, add the seasoned chicken and cook on one side until the spices are golden brown. Flip the chicken over and cook on the other side until the meat is just cooked through (or cook longer to your liking). At the end of cooking, add the first amount of hot sauce to the pan and flip the chicken back and forth until it’s coated in the sauce.
Step 2
Place the chicken aside to rest, and return the pan to the stove. Melt butter in the pan over low heat, then add softened cream cheese to the pan. Slowly stir and break apart the cream cheese as it melts and mixes with the butter. Once the cream cheese is melted in the pan, add the second amount of hot sauce. Bring the ingredients to a simmer, and whisk them together until you’ve combined them into a smooth, creamy buffalo sauce. Leave the buffalo sauce aside to cool and thicken away from the burner.
Step 3
Drain and prepare the shirataki noodles as the packaging directs you. Most shirataki noodles need to be boiled for 2-3 minutes before being drained again and served. When done, add the shirataki noodles and the buffalo sauce to a large mixing bowl. Return to your cooled chicken, and dice the chicken into small pieces. Add the diced chicken to the mixing bowl, and fold the ingredients together until you have your completed buffalo chicken pasta salad. Serve warm or chilled.
Ingredients
- Chicken Breast Boneless Skinless Raw – 10 oz
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Olive Oil – 2 tsp
- Red Hot Original Cayenne Pepper Sauce – 1 tbsp
- Butter, unsalted – 1.5 tbsp
- Cream cheese – 0.5 oz
- Red Hot Original Cayenne Pepper Sauce – 1 tbsp
- Shirataki Noodle – 4 oz