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How to make Low Carb Creamy Buffalo Chicken Zucchini Noodle Bake

1,399 views · Published 8 April 2015 · 7:46 · Indexed 26 October 2026

Channel: Anna's Kitchen & Stitchin · 2015 · Howto & Style

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I found this recipe on http://beautyandthefoodie.com and we really enjoyed this, it's SO good! Some of the commenters said that while it was very good, they would double the sauce - so that's what I did and it was the right choice. I've modified the ingredient list below to suit the quantities I used.  For that reason I didn't include the nutritional stats given on the original recipe, which yielded 5 serves at 4.2g net carbs per serve. Doubling the sauce would affect that of course, so bear that in mind. This would suit most low carb plans, and primal dieters that eat dairy, but wouldn't be paleo.
Ingredients:
 • 1 lb / 500g boneless skinless chicken breast, cooked and chopped
 • 2 large (8inch) or 3 small (4 inch) zucchini, spiral cut in noodle shapes
 • [I would actually use 3 large zucchini, or add in a couple of choko / chayote squash.]
 • 1 medium or 2 small stalks celery, chopped finely
 • 1/4 to 1/3 cup red bell pepper, chopped
 • 2 tbsp (28.4 g) butter or ghee
 • 1 cup sour cream, full fat kind
 • 3 to 4 tbsp Frank's Red Hot sauce [I used 3 tbsp]
 • 6 Tbsp unsweetened canned pumpkin purée (or baby food or home made)
 • 1 tsp ground dried mustard spice
 • 1/2 tsp garlic powder 
 • 3 tbsp Parmesan cheese
 • 2/3 cup shredded cheddar or tasty cheese

Instructions
 1. Preheat oven to 400 F / 204C, and grease or oil a 9x6x2 inch (23x15x5 cm) casserole dish.
 2. In a medium sauce pan over medium heat combine: butter or ghee, sour cream, red hot sauce, pumpkin puree, ground mustard spice, garlic powder, and Parmesan cheese. Melt all ingredients and mix together until combined. Turn heat off.
 3. Place zucchini noodles in a bowl and press down on noodles with a paper towel to remove excess water from noodles.
 4. Spread zucchini noodles over bottom of casserole dish.
 5. Place chopped cooked chicken and chopped celery on top of zucchini noodles.
 6. Pour or spoon the creamy buffalo sauce from the stove top, over the chicken and celery.
 7. Sprinkle chopped red bell pepper over the top of casserole.
 8. Bake for 30 minutes. Remove from oven, and sprinkle with grated cheese.
 9. Let cool until sauce has thickened again and cheese has melted.
 10. Serve and enjoy - it's so delicious! :) Visit and Like us on Facebook: https://www.facebook.com/Annas-Kitchen-1686376324950749/

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