YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a rich and satisfying dish featuring tender chicken breast paired with a silky cauliflower-based Alfredo sauce over fresh zucchini noodles. This dish delivers a comforting, creamy texture with a burst of flavor from freshly grated Parmesan and a hint of garlic, making it an ideal choice for a healthy, balanced meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini
2 tbsp Low-Fat Cream Cheese
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
2 cloves Garlic
1 tbsp Parmesan Cheese
Salt and Pepper to taste
PREPARATION
Start by spiralizing the zucchini to create noodles; set aside.
Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and sauté the chicken until cooked through and golden on both sides, about 5-6 minutes per side. Remove chicken and slice into strips.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
Steam the cauliflower florets until very tender, about 8 minutes. Transfer the steamed cauliflower to a blender along with low-fat cream cheese and unsweetened almond milk; blend until smooth to form a creamy sauce.
Pour the cauliflower Alfredo sauce back into the skillet with garlic. Warm over low heat and stir in grated Parmesan cheese, seasoning with salt and pepper to taste.
Add the zucchini noodles to the skillet and gently toss to coat in the creamy sauce; cook for 2-3 minutes to soften slightly while retaining a crisp texture.
Plate the zucchini noodles topped with slices of chicken. Drizzle any extra sauce over the top for added flavor and serve immediately.