Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

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

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

Enjoy a lighter twist on classic Alfredo by blending tender chicken with a velvety, cauliflower-based sauce and fresh zucchini noodles. The dish is bursting with comforting creaminess, a subtle garlic aroma and perfectly balanced herbs for an appetizing, wholesome meal.

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NUTRITION

337kcal
Protein
46.7g
Fat
10.2g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini

1 tsp Olive Oil

1 Garlic Clove

1/2 cup Low-Sodium Chicken Broth

2 tbsp Parmesan Cheese

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PREPARATION

  • 1

    If you haven't yet, spiralize the zucchini to form noodles and set aside.

  • 2

    Season the chicken breast lightly with salt, pepper, and Italian seasoning. In a nonstick skillet, heat the olive oil over medium heat and sauté the chicken until golden on both sides and cooked through. Remove from the pan and slice into strips.

  • 3

    In the same skillet, add the garlic and a few cauliflower florets. Sauté until fragrant and slightly softened.

  • 4

    Add the remaining cauliflower florets and low-sodium chicken broth. Bring to a simmer and allow the cauliflower to soften further, about 8-10 minutes.

  • 5

    Using an immersion blender or countertop blender, blend the cauliflower mixture until smooth and creamy. Return the blended sauce to the skillet and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.

  • 6

    Toss the zucchini noodles into the skillet and warm them in the sauce, just until they are heated through but still retain a slight crunch.

  • 7

    Plate the zucchini noodles and top with sliced chicken pieces. Drizzle any extra sauce over the top, and serve immediately.

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

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

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Alfredo with Zucchini Noodles

Enjoy a lighter twist on classic Alfredo by blending tender chicken with a velvety, cauliflower-based sauce and fresh zucchini noodles. The dish is bursting with comforting creaminess, a subtle garlic aroma and perfectly balanced herbs for an appetizing, wholesome meal.

NUTRITION

337kcal
Protein
46.7g
Fat
10.2g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Florets

1 medium Zucchini

1 tsp Olive Oil

1 Garlic Clove

1/2 cup Low-Sodium Chicken Broth

2 tbsp Parmesan Cheese

PREPARATION

  • 1

    If you haven't yet, spiralize the zucchini to form noodles and set aside.

  • 2

    Season the chicken breast lightly with salt, pepper, and Italian seasoning. In a nonstick skillet, heat the olive oil over medium heat and sauté the chicken until golden on both sides and cooked through. Remove from the pan and slice into strips.

  • 3

    In the same skillet, add the garlic and a few cauliflower florets. Sauté until fragrant and slightly softened.

  • 4

    Add the remaining cauliflower florets and low-sodium chicken broth. Bring to a simmer and allow the cauliflower to soften further, about 8-10 minutes.

  • 5

    Using an immersion blender or countertop blender, blend the cauliflower mixture until smooth and creamy. Return the blended sauce to the skillet and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.

  • 6

    Toss the zucchini noodles into the skillet and warm them in the sauce, just until they are heated through but still retain a slight crunch.

  • 7

    Plate the zucchini noodles and top with sliced chicken pieces. Drizzle any extra sauce over the top, and serve immediately.