YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Dive into a creamy, satisfying dish featuring tender chicken breast lightly sautéed in garlic and olive oil, smothered in a luscious cauliflower Alfredo sauce and served over fresh zucchini noodles. This meal strikes the perfect balance between rich flavor and clean eating, making it a delightful dinner option any time of the day.
INGREDIENTS
5.5 oz Chicken Breast
1 cup Cauliflower
1 medium Zucchini (spiralized)
1/2 cup Low-Fat Milk
2 tbsp Parmesan Cheese
1 tbsp Olive Oil
2 cloves Garlic
Salt & Pepper (to taste)
PREPARATION
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 golden on both sides. Remove the chicken and set aside.
In the same skillet, add minced garlic and lightly sauté until fragrant. Add the cauliflower florets and low-fat milk, and simmer until the cauliflower is soft.
Transfer the cauliflower mixture to a blender and blend until smooth to create a creamy sauce. Return the sauce to the skillet over low heat and stir in the Parmesan cheese. Adjust seasoning with salt and pepper as needed.
Using a spiralizer, transform the zucchini into noodles. Toss the zucchini noodles directly into the skillet with the creamy cauliflower Alfredo sauce and warm them gently, avoiding overcooking.
Slice the cooked chicken breast and place it over the zucchini noodles. Drizzle any remaining sauce on top, and serve warm.