YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor the harmony of tender chicken breasts cozied in a velvety cauliflower alfredo sauce, perfectly paired with fresh, vibrant zucchini noodles. This dish delights with rich, creamy flavors accented by a hint of garlic and nutritional yeast, making it a satisfying meal that’s both nourishing and indulgent.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower
1 medium Zucchini (spiralized)
1/4 cup Unsweetened Almond Milk
2 tbsp Nutritional Yeast
1 tsp Olive Oil
2 Garlic cloves
Salt & Pepper to taste
PREPARATION
Start by seasoning the chicken breast with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat and cook the chicken for about 5-6 minutes per side or until thoroughly cooked. Remove from the pan and set aside.
In the same skillet, add minced garlic and lightly sauté for about 1 minute until fragrant.
Steam the cauliflower florets until very tender, about 6-8 minutes. Transfer the steamed cauliflower along with the almond milk and nutritional yeast to a blender. Blend until smooth and creamy. Season with salt and pepper as needed.
Using a spiralizer, turn the zucchini into noodles. Add them to the skillet with the garlic and lightly sauté for 2-3 minutes until just tender.
Slice the cooked chicken breast and place it on top of the zucchini noodles. Pour the creamy cauliflower alfredo sauce over the chicken and noodles.
Finish by gently tossing everything together, ensuring the sauce evenly coats the chicken and zucchini noodles. Serve immediately and enjoy!