YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a light yet satisfying dish featuring tender chicken breast and zucchini noodles bathed in a silky, cauliflower-based Alfredo sauce accented with garlic, herbs, and a touch of Parmesan cheese. A balanced meal that delivers creamy comfort without the heaviness.
INGREDIENTS
5 oz Chicken Breast
1 cup Cauliflower (florets)
2 cups Zucchini Noodles
1/2 cup Unsweetened Almond Milk
1 tsp Olive Oil
1 oz Parmesan Cheese
2 cloves Garlic
1/2 tsp Italian Seasoning
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt, pepper, and Italian seasoning. In a skillet, heat the olive oil over medium heat and cook the chicken until golden and cooked through, about 5-6 minutes per side. Remove from skillet and set aside.
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add cauliflower florets and cook for 3-4 minutes until slightly tender.
Pour in the unsweetened almond milk and let it simmer. Transfer the cauliflower and almond milk mixture to a blender and blend until smooth to create your creamy sauce.
Return the sauce back to the skillet, stirring in the grated Parmesan cheese. Allow the sauce to heat through, then add the zucchini noodles and cook for 2-3 minutes, just until they are warmed but still firm.
Slice the chicken and serve atop the zucchini noodles with the creamy cauliflower Alfredo sauce. Adjust seasoning with salt and pepper as needed.