YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a lighter twist on a classic comfort dish with tender chicken, a creamy cauliflower alfredo sauce, and fresh zucchini noodles. This dish brings together a rich, velvety sauce with a burst of savory garlic and nutritional yeast, perfectly blending with the succulent chicken and crisp, spiralized zucchini for a satisfying, balanced meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini (spiralized)
1/4 cup Unsweetened Almond Milk
1 tbsp Nutritional Yeast
1 tbsp Olive Oil
2 cloves Garlic
Salt, Pepper & Italian Seasoning (to taste)
PREPARATION
Preheat a skillet over medium heat and add the olive oil.
Season the chicken breast with salt, pepper, and Italian seasoning, then sear in the skillet until both sides are golden and the chicken is cooked through, about 5-6 minutes per side. Remove from heat and set aside.
In a blender, combine the cauliflower florets, unsweetened almond milk, nutritional yeast, garlic, a pinch of salt, and pepper. Blend until smooth and creamy.
Return the blended sauce to the skillet over low heat, warming it through and allowing the flavors to meld for 2-3 minutes.
Add the spiralized zucchini noodles into the skillet with the sauce, gently tossing to coat the noodles without overcooking them (about 2 minutes).
Slice the cooked chicken breast and arrange on top of the zucchini noodles with creamy cauliflower alfredo sauce.
Finish with an extra sprinkle of nutritional yeast or Italian seasoning if desired, then serve immediately.