YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor a comforting plate of tender chicken breast tossed in a creamy cauliflower alfredo sauce over fresh, spiralized zucchini noodles. This dish marries the velvety texture of a cauliflower-pureed sauce with the satisfying bite of chicken and zucchini, offering a nutrient-packed, light yet indulgent experience perfect for a balanced dinner.
INGREDIENTS
5 oz Chicken Breast
1 cup Cauliflower
1 medium Zucchini
1/2 cup Unsweetened Almond Milk
2 Tbsp Parmesan Cheese
2 tsp Olive Oil
2 cloves Garlic
Salt and Pepper, to taste
PREPARATION
Season the chicken breast with salt and pepper.
Heat 1 tsp olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 5-6 minutes per side. Once done, remove from the pan and set aside.
In a blender, combine cauliflower, unsweetened almond milk, garlic, and a pinch of salt and pepper. Blend until smooth to form a creamy sauce.
In the same skillet, add the remaining 1 tsp olive oil over medium heat. Pour in the cauliflower sauce and bring to a simmer.
Stir in the parmesan cheese into the sauce until melted and well incorporated.
Using a spiralizer or vegetable peeler, create noodles from the zucchini. Add the zucchini noodles to the skillet and gently toss to coat with the sauce. Cook for 2-3 minutes until slightly tender.
Slice the cooked chicken into strips and nestle on top of the zucchini noodles. Serve immediately.