Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

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

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

A vibrant, nutrient-rich twist on a classic favorite. Tender chicken is paired with perfectly spiralized zucchini noodles, all enveloped in a creamy, tangy sauce made with nonfat Greek yogurt and a touch of low-fat cream cheese. Finished with a sprinkle of Parmesan and a drizzle of olive oil, this dish delights in every bite while keeping it light.

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NUTRITION

449kcal
Protein
58.6g
Fat
17.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Zucchini Noodles

1/2 cup Nonfat Greek Yogurt

1 oz Low-Fat Cream Cheese

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté the chicken until cooked through and lightly browned, about 5-6 minutes per side. Remove and slice into strips.

  • 2

    In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the zucchini noodles to the skillet and cook for 2-3 minutes until just tender, tossing occasionally.

  • 4

    Lower the heat and stir in the nonfat Greek yogurt and low-fat cream cheese until a smooth, creamy sauce forms. Adjust seasoning with salt and pepper.

  • 5

    Return the sliced chicken to the skillet and gently toss to combine with the creamy sauce and zucchini noodles.

  • 6

    Plate the dish, and sprinkle with grated Parmesan cheese before serving.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

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

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

A vibrant, nutrient-rich twist on a classic favorite. Tender chicken is paired with perfectly spiralized zucchini noodles, all enveloped in a creamy, tangy sauce made with nonfat Greek yogurt and a touch of low-fat cream cheese. Finished with a sprinkle of Parmesan and a drizzle of olive oil, this dish delights in every bite while keeping it light.

NUTRITION

449kcal
Protein
58.6g
Fat
17.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Zucchini Noodles

1/2 cup Nonfat Greek Yogurt

1 oz Low-Fat Cream Cheese

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté the chicken until cooked through and lightly browned, about 5-6 minutes per side. Remove and slice into strips.

  • 2

    In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the zucchini noodles to the skillet and cook for 2-3 minutes until just tender, tossing occasionally.

  • 4

    Lower the heat and stir in the nonfat Greek yogurt and low-fat cream cheese until a smooth, creamy sauce forms. Adjust seasoning with salt and pepper.

  • 5

    Return the sliced chicken to the skillet and gently toss to combine with the creamy sauce and zucchini noodles.

  • 6

    Plate the dish, and sprinkle with grated Parmesan cheese before serving.