YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor a delightful twist on the classic Alfredo dish by combining tender chicken breast with a velvety, cauliflower-based sauce tossed over fresh zucchini noodles. Infused with a hint of garlic and nutritional yeast, this clean, satisfying meal delivers a creamy, comforting taste while keeping it light and nutritious.
INGREDIENTS
6 oz Chicken Breast
1 cup chopped Cauliflower
1 medium Zucchini (spiralized)
1/4 cup Unsweetened Almond Milk
2 tbsp Light Cream Cheese
1 tbsp Nutritional Yeast
1 tsp Olive Oil
1 clove Garlic
PREPARATION
Season the chicken breast with salt, pepper, and Italian seasoning as preferred.
Heat a non-stick skillet over medium heat with the olive oil. Sauté the chicken breast until golden brown on both sides and cooked through, about 5-7 minutes per side. Remove and slice into strips.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Add the chopped cauliflower to the skillet with garlic and a splash of almond milk. Cook until the cauliflower is tender, about 5 minutes.
Transfer the cauliflower and garlic mixture to a blender. Add the remaining almond milk, light cream cheese, and nutritional yeast. Blend until smooth to create a creamy sauce.
Return the sauce to the skillet and gently heat over low-medium heat. Adjust salt and pepper to taste.
Add the spiralized zucchini noodles to the sauce, tossing gently to coat them. Let them warm through for 2-3 minutes to soften slightly without becoming mushy.
Plate the zucchini noodles with the creamy cauliflower Alfredo sauce and top with the sliced chicken. Serve warm and enjoy your nutritious, flavorful meal.