YOUR SOLIN GENERATED RECIPE
Creamy Garlic Chicken Alfredo Zoodles
Savor a lighter twist on a classic with tender chicken, fresh zucchini noodles, and a creamy garlic sauce that perfectly balances rich flavors with a clean, satisfying finish. This dish is designed to be both fulfilling and nutritious, making it an ideal option for a healthy dinner.
INGREDIENTS
6 oz Boneless, Skinless Chicken Breast (~170g)
2 medium Zucchinis (spiralized, ~196g total)
2 cloves Garlic (minced)
1/2 cup Unsweetened Almond Milk
2 tbsp Low-Fat Greek Yogurt
2 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
Salt and Pepper to taste
Pinch of Italian Seasoning
PREPARATION
Start by spiralizing the zucchinis to form zoodles and set them aside.
Season the chicken breast with salt, pepper, and a pinch of Italian seasoning.
Heat the olive oil in a skillet over medium-high heat. Sauté the chicken until fully cooked and golden brown on both sides, about 5-7 minutes per side depending on thickness.
Remove the chicken from the skillet and slice it into strips or bite-sized pieces.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
Reduce the heat to medium-low and stir in the unsweetened almond milk and low-fat Greek yogurt. Allow the sauce to warm, then mix in the grated Parmesan cheese until the sauce thickens slightly.
Add the spiralized zucchini noodles to the skillet and gently toss to coat them in the creamy garlic sauce, cooking for about 2-3 minutes until just tender.
Return the sliced chicken to the skillet, combine well with the zoodles and sauce, and heat through for another minute.
Taste and adjust seasoning with salt and pepper as needed before serving.