YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
A lighter twist on classic Alfredo, this dish features tender chicken breast and spiralized zucchini noodles smothered in a velvety cauliflower-based sauce. Enhanced with a touch of Parmesan and garlic, it delivers a satisfying, creamy comfort without the heaviness – perfect for a clean, balanced meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower
1 medium Zucchini (spiralized)
1/3 cup Skim Milk
1 tbsp Parmesan Cheese
2 tsp Olive Oil
1/4 cup Onion (chopped)
2 cloves Garlic (minced)
Pinch Black Pepper
Pinch Salt
PREPARATION
Season the chicken breast lightly with salt and black pepper.
Heat 1 tsp olive oil in a skillet over medium heat and sauté the chicken until cooked through (about 5-7 minutes per side), then remove and set aside.
In the same skillet, add the remaining olive oil and sauté the chopped onion and minced garlic until fragrant and softened.
Add the cauliflower florets to the skillet and cook for 3-4 minutes until just tender.
Transfer the cauliflower, onion, and garlic mixture to a blender; add the skim milk and blend until smooth to create the creamy Alfredo sauce.
Return the sauce to the skillet and warm it over low heat, stirring in the grated Parmesan until melted and well combined.
Meanwhile, prepare zucchini noodles (using a spiralizer or vegetable peeler) and add them to the skillet, gently tossing to coat in the sauce.
Slice the cooked chicken breast and serve it on top of the zucchini noodles with a generous drizzle of the cauliflower Alfredo sauce. Adjust seasoning with additional salt and pepper if needed.