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

Enjoy a lighter twist on a classic Alfredo with tender chicken breast, fresh zucchini noodles, and a creamy sauce blended from low-fat cottage cheese and a hint of Parmesan. This dish delivers a satisfying blend of flavors and textures while keeping the calories and protein in check for a balanced meal.

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NUTRITION

411kcal
Protein
55.7g
Fat
13.9g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 medium Zucchinis (spiralized)

1/2 cup Low-Fat Cottage Cheese

1/4 cup Chicken Broth

2 tbsp Grated Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a small skillet, heat the olive oil over medium heat and sauté the chicken for about 5-7 minutes per side until fully cooked and lightly browned. Once cooked, let it rest and then slice into strips.

  • 2

    Using a spiralizer, create zucchini noodles from the zucchinis. Alternatively, use a vegetable peeler to create thin ribbons.

  • 3

    In a blender, combine the low-fat cottage cheese, chicken broth, garlic, and grated Parmesan cheese. Blend until smooth, creating a creamy sauce. Taste and adjust seasoning with salt and pepper if needed.

  • 4

    In a large pan, gently warm the zucchini noodles over medium heat for 1-2 minutes—avoid overcooking to maintain their crunch.

  • 5

    Pour the creamy sauce over the zucchini noodles and add the sliced chicken. Toss gently to coat everything evenly with the sauce.

  • 6

    Serve immediately while warm, and enjoy your lightened-up, creamy chicken alfredo with zucchini noodles.

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

Enjoy a lighter twist on a classic Alfredo with tender chicken breast, fresh zucchini noodles, and a creamy sauce blended from low-fat cottage cheese and a hint of Parmesan. This dish delivers a satisfying blend of flavors and textures while keeping the calories and protein in check for a balanced meal.

NUTRITION

411kcal
Protein
55.7g
Fat
13.9g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 medium Zucchinis (spiralized)

1/2 cup Low-Fat Cottage Cheese

1/4 cup Chicken Broth

2 tbsp Grated Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a small skillet, heat the olive oil over medium heat and sauté the chicken for about 5-7 minutes per side until fully cooked and lightly browned. Once cooked, let it rest and then slice into strips.

  • 2

    Using a spiralizer, create zucchini noodles from the zucchinis. Alternatively, use a vegetable peeler to create thin ribbons.

  • 3

    In a blender, combine the low-fat cottage cheese, chicken broth, garlic, and grated Parmesan cheese. Blend until smooth, creating a creamy sauce. Taste and adjust seasoning with salt and pepper if needed.

  • 4

    In a large pan, gently warm the zucchini noodles over medium heat for 1-2 minutes—avoid overcooking to maintain their crunch.

  • 5

    Pour the creamy sauce over the zucchini noodles and add the sliced chicken. Toss gently to coat everything evenly with the sauce.

  • 6

    Serve immediately while warm, and enjoy your lightened-up, creamy chicken alfredo with zucchini noodles.