Buffalo Chicken "Pasta"

Buffalo chicken and blue cheese - a match made in heaven. They go together like peanut butter and jelly. Spaghetti and meatballs. When I found out dairy was off limits, the only thing I knew I would really miss was buffalo chicken (or buffalo wings) and blue cheese. Sigh.

Then I came across this recipe. A few tweaks later and we have something the whole family can eat. The original recipe called for adding sauteed carrots and celery. How cute! Just like in the wing joints where you get celery and carrot sticks with your hot wings. Add them if you like, but unfortunately they're on my list of forbidden foods so I don't include them. Besides, in my mind celery is a stupid vegetable. There's no nutritional value, it's stringy and just overall not good.

CAUTION: This recipe is largely garlic-free. I use Frank's Red Hot to get the spicy. Red Hot contains a small amount of garlic (less garlic than salt), but I've found I can tolerate however much is in it. Do not make this recipe if you have zero tolerance for garlic.

Ingredients:
1 large spaghetti squash, cut in half lengthwise and seeded
Drizzle of olive oil, salt and pepper

4 large chicken breasts
Lemon juice
Salt & Pepper

1 sweet onion, diced
1 red bell pepper, chopped
(add the chopped up carrot and celery here, if using)
2 egg yolks
1 tsp lemon juice
2 tsp Dijon mustard
1-2 drops liquid smoke (optional)
Salt & Pepper
1/3 cup olive oil
Frank's Red Hot
Sliced green onions, for garnish

Preheat oven to 400 degrees. Put prepared spaghetti squash in a 13x9 glass baking dish, cut side up. Drizzle squash with olive oil, sprinkle with salt and pepper. Put hot water in the bottom of the dish, about 1/2 inch up (to prevent burning). Bake for 50 to 60 minutes or until fork tender.  Some people prefer to microwave the squash. I have one word: yuck. If you're in a pinch for time this is an option, but I strongly advise against it. You lose so much in flavor and texture.

Trim chicken breast of any fat. Put in a large mixing bowl and pour in a few tablespoons lemon juice. Use tongs to mix it around, coating chicken completely. Cover and put in refrigerator while you prepare the rest of the recipe.

Drizzle a little olive oil in a small skillet over medium heat. Add onion and bell pepper (with carrots and celery, if using). Saute until vegetables are tender, remove from heat.

Put egg yolks, 1 tsp lemon juice, mustard, liquid smoke, salt and pepper in the beaker for an immersion blender. Whip on low until it just starts to thicken. Add 1/3 cup olive oil with the blender running, a few drops at a time, and watch as mixture starts to thicken. Once it starts to get visibly thicker add remaining oil in a very slow stream while blending. Don't get in a hurry and put the olive oil in too fast or it will turn into an icky mess.

Once all of the olive oil is incorporated, use a rubber spatula to get the sauce out of the beaker and in to a small bowl. Stir in the Red Hot. I start with about 15 drops and check for taste. I usually end up in the neighborhood of 45 drops, but this is pretty spicy to my tender pallet. Add more or less depending on your taste. For extra kick, add some crushed red pepper.

When squash is baked (browned edges, fork tender) remove from oven and reduce heat to 375. Line a cookie sheet with foil and coat with cooking spray. Remove chicken from refrigerator, arrange on cookie sheet, and sprinkle with salt and pepper. If not garlic free, sprinkle with garlic as well. McCormic's Montreal Chicken Seasoning is also amazing. Bake for 20-30 minutes, depending on size of breasts, until no longer pink.

When chicken is done, chop into bite sized pieces. Put in a large pot over medium-low heat with cooked vegetables. Stir in buffalo sauce. Stir and check frequently to make sure it doesn't burn. It should be hot, but not bubbling. Shred spaghetti squash with a fork and arrange on serving plates. Top with warm chicken mixture. Garnish with green onions.