YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor the rich, velvety sauce made from blended cauliflower and almond milk, perfectly coating tender, seasoned chicken and fresh zucchini noodles. This dish delivers a satisfying fusion of creamy comfort and light, nutrient-packed veggies for a well-balanced meal.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini (spiralized)
1/4 cup Unsweetened Almond Milk
1/2 cup Low-Sodium Chicken Broth
2 teaspoons Olive Oil
1 clove Garlic
1/2 small Onion
1 teaspoon Dried Italian Herbs
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt, pepper, and half of the dried Italian herbs.
Heat one teaspoon of olive oil in a skillet over medium heat. Sauté the chicken breast until cooked through, about 5-7 minutes per side. Remove and set aside.
In the same skillet, add the remaining teaspoon of olive oil along with minced garlic and finely chopped onion to sauté until fragrant and softened.
Steam the cauliflower florets until tender, about 6-8 minutes, then add to the skillet with garlic and onion.
Pour in the low-sodium chicken broth and unsweetened almond milk. Stir in the remaining Italian herbs. Allow the mixture to simmer for 3-4 minutes.
Transfer the mixture to a high-speed blender and blend until smooth and creamy. Return the sauce to the skillet over low heat and adjust seasoning as needed.
Add the spiralized zucchini noodles to the skillet, gently tossing to coat them in the sauce. Warm them through for 2-3 minutes; do not overcook to maintain a crisp texture.
Slice the cooked chicken breast and place on top of the zucchini noodles with creamy cauliflower Alfredo sauce.
Serve immediately and enjoy your nutrient-packed, creamy dish.