1. Soak pasta in water until al dente (about 45 minutes)
2. While pasta is soaking, pour enough Bare Bones Broth to cover chicken. Bring to a boil, then reduce heat and cover with a lid. Let chicken simmer until fully cooked through.
3. Combine greek yogurt, Franks Hot Sauce, and Fire Cider for the buffalo sauce.
4. Drain pasta and mix in sauce and shredded chicken. Done!