Buffalo Chicken Fettuccine

I changed the original recipe. My version is both dairy free and gluten free. I think it turned out great! It wasn't that spicy, but it definitely had a kick to it. I would definitely make this again! Feel free to make this with regular fettuccine and dairy milk.

Ingredients

2 TB of vegan butter
2 TB of gluten free flour
1 Cup of cold coconut milk 
1/2 Cup of Frank's Original Hot Sauce 
1 Tsp of worcestershire sauce
Uncooked chicken breast, diced
Gluten Free Fettuccine noodles (I used brown rice fettuccine) 
Cherry tomatoes, cut in half
Fresh basil

Directions

1. In a large skillet, melt the butter 

2. Add the flour to the pan and whisk until it turns into a light past

3. While whisking, add the milk and turn the heat up to medium high

4. Whisk constantly until liquid thickens 

5. Add the hot sauce, worcestershire sauce, and diced uncooked chicken 

6. Reduce heat to a simmer and cook the chicken, until cooked through (Depending on how thick the chicken is, this can take 20-30 minutes)

7. Cook the fettuccine according to box directions

8. Once the fettuccine is cooked, drain them and add them to the chicken and cream sauce

9. Mix well and add the cherry tomatoes, then toss together

10. Add basil on top