Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

Enjoy a lighter twist on the classic Chicken Alfredo with tender, seasoned chicken breast served atop fresh spiralized zucchini noodles and tossed in a velvety light cream sauce enriched with low-fat milk and a hint of Parmesan. This dish strikes a perfect balance between indulgence and clean eating, making it a satisfying meal for dinner.

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NUTRITION

414kcal
Protein
42.8g
Fat
22.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini (spiralized into noodles)

1 tablespoon Extra Virgin Olive Oil

1/2 cup Low-Fat (2%) Milk

2 tablespoons Grated Parmesan Cheese

2 cloves Garlic

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

    Heat the olive oil in a skillet over medium heat and add minced garlic. Sauté until fragrant, about 1 minute.

  • 3

    Add the seasoned chicken breast to the skillet. Cook for about 5-6 minutes per side or until fully cooked through. Remove the chicken from the skillet and slice into strips.

  • 4

    In the same skillet, lower the heat and pour in the low-fat milk. Stir in the grated Parmesan cheese and allow the sauce to gently simmer, stirring frequently to create a creamy consistency. Add an extra pinch of salt and pepper if needed.

  • 5

    While the sauce simmers, prepare the zucchini noodles using a spiralizer or vegetable peeler. Add the zucchini noodles to the sauce and toss to coat, cooking for about 2-3 minutes until just tender.

  • 6

    Plate the zucchini noodles topped with the sliced chicken and drizzle any remaining sauce over the top. Serve warm and enjoy your light, protein-packed, creamy chicken alfredo dinner.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

Enjoy a lighter twist on the classic Chicken Alfredo with tender, seasoned chicken breast served atop fresh spiralized zucchini noodles and tossed in a velvety light cream sauce enriched with low-fat milk and a hint of Parmesan. This dish strikes a perfect balance between indulgence and clean eating, making it a satisfying meal for dinner.

NUTRITION

414kcal
Protein
42.8g
Fat
22.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Zucchini (spiralized into noodles)

1 tablespoon Extra Virgin Olive Oil

1/2 cup Low-Fat (2%) Milk

2 tablespoons Grated Parmesan Cheese

2 cloves Garlic

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

    Heat the olive oil in a skillet over medium heat and add minced garlic. Sauté until fragrant, about 1 minute.

  • 3

    Add the seasoned chicken breast to the skillet. Cook for about 5-6 minutes per side or until fully cooked through. Remove the chicken from the skillet and slice into strips.

  • 4

    In the same skillet, lower the heat and pour in the low-fat milk. Stir in the grated Parmesan cheese and allow the sauce to gently simmer, stirring frequently to create a creamy consistency. Add an extra pinch of salt and pepper if needed.

  • 5

    While the sauce simmers, prepare the zucchini noodles using a spiralizer or vegetable peeler. Add the zucchini noodles to the sauce and toss to coat, cooking for about 2-3 minutes until just tender.

  • 6

    Plate the zucchini noodles topped with the sliced chicken and drizzle any remaining sauce over the top. Serve warm and enjoy your light, protein-packed, creamy chicken alfredo dinner.