YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Chicken Alfredo with Zucchini Noodles
Enjoy a twist on classic Alfredo with tender, juicy chicken breast paired with a luscious cauliflower cream sauce, tossed with fresh zucchini noodles. This dish melds the comfort of creamy pasta with the light, satisfying textures of well-cooked vegetables and lean protein, resulting in a balanced and flavorful meal.
INGREDIENTS
5 oz Chicken Breast
1.5 cups Cauliflower Florets
1 medium Zucchini (spiralized)
1/2 cup Unsweetened Almond Milk
1 tbsp Nutritional Yeast
2 tsp Olive Oil
2 cloves Garlic
Salt, Pepper & Italian Seasoning
PREPARATION
Season the chicken breast lightly with salt, pepper, and Italian seasoning.
Heat a non-stick skillet over medium heat and add olive oil. Sauté the chicken until it is cooked through and golden on the outside, about 5-7 minutes per side. Remove the chicken and set aside.
In the same skillet, add minced garlic and sauté until fragrant for about 30 seconds.
Add the cauliflower florets and a splash of water (or a bit more almond milk) and cook until the cauliflower is tender, about 5-7 minutes.
Transfer the cooked cauliflower and garlic to a blender. Add unsweetened almond milk and nutritional yeast, then blend until smooth and creamy. Return the sauce to the skillet and warm it over low heat.
Add spiralized zucchini noodles to the skillet and toss them gently in the sauce for 1-2 minutes so they remain crisp.
Slice the cooked chicken breast and lay it over the zucchini noodles. Drizzle a little extra sauce on top if desired.
Serve immediately and enjoy your creamy, protein-packed Alfredo meal.