YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a luscious and healthy twist on classic Alfredo with tender chicken breast nestled on a bed of zucchini noodles, all coated in a creamy cauliflower sauce accented by a subtle nutty flavor from nutritional yeast. This dish delivers rich, savory flavors without the heaviness of traditional cream sauces.
INGREDIENTS
6 oz Chicken Breast (170g)
1 cup Cauliflower florets (107g)
1 medium Zucchini, spiralized (196g)
1/2 cup Unsweetened Almond Milk (120ml)
1 tbsp Nutritional Yeast (8g)
1 tsp Olive Oil (5ml)
1 clove Garlic
1/4 medium Onion
PREPARATION
Season the chicken breast with salt and pepper. In a skillet, heat 1 teaspoon olive oil over medium heat and sauté the chopped garlic and quartered onion until softened and aromatic.
Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until fully cooked and nicely browned. Set the chicken aside and slice it into strips.
Steam the cauliflower florets until tender, about 8 minutes.
Place the steamed cauliflower, unsweetened almond milk, and nutritional yeast into a blender. Blend until smooth to create a creamy sauce. Season the sauce with salt and pepper to taste.
Using a spiralizer, create zucchini noodles from the medium zucchini. If a spiralizer is not available, use a vegetable peeler to make ribbons.
Return the chicken to the skillet and pour in the cauliflower Alfredo sauce. Gently heat the sauce with the chicken for 2-3 minutes.
Add the zucchini noodles to the skillet and toss to coat evenly with the sauce. Warm the noodles for 1-2 minutes, ensuring they remain slightly crisp.
Plate the creamy chicken and zucchini noodles, and serve immediately.