YOUR SOLIN GENERATED RECIPE
Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles
Enjoy a refreshing twist on a classic comfort dish with tender chicken breast, delicately spiralized zucchini noodles, and a light yet creamy Alfredo sauce made from nonfat Greek yogurt and a touch of Parmesan. This vibrant plate perfectly balances indulgence with nourishment, featuring a burst of garlic and a hint of fresh basil, all brought together with a drizzle of olive oil. It’s comfort food without the heaviness—delicious, satisfying, and perfect for a wholesome dinner.
INGREDIENTS
5 ounces Chicken Breast
1 medium Zucchini
1/4 cup Nonfat Greek Yogurt
1 tbsp Grated Parmesan Cheese
2 tsp Olive Oil
1/2 cup Nonfat Milk
1 Garlic Clove
1 tbsp Fresh Basil
Salt and Pepper to taste
PREPARATION
Start by spiralizing the zucchini to create zucchini noodles and set them aside.
Lightly season the chicken breast with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat and cook the chicken for 5-6 minutes per side or until fully cooked and lightly browned. Remove from the skillet and let it rest.
In the same skillet, add the minced garlic and briefly sauté until fragrant. Then, pour in the nonfat milk and stir in the nonfat Greek yogurt to create a light, creamy sauce. Let the sauce simmer for a minute and add the grated Parmesan cheese, stirring until well combined.
Slice the cooked chicken into strips and add it back to the skillet along with the zucchini noodles. Toss gently to coat the chicken and noodles in the creamy sauce. Warm through for 2-3 minutes; be careful not to overcook the zucchini noodles.
Finish the dish by garnishing with fresh basil, and adjust salt and pepper if needed before serving.