YOUR SOLIN GENERATED RECIPE
Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles
Enjoy a bright twist on a creamy classic by pairing tender chicken breast with crunchy zucchini noodles smothered in a light, tangy alfredo sauce. This dish delivers robust flavor while keeping things light, making it a balanced and satisfying meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1 large Zucchini (spiralized)
1 tsp Olive Oil
2 cloves Garlic
1/4 cup Low-Fat Greek Yogurt
1/4 cup Low-Fat Milk
1 tbsp Parmesan Cheese
1/4 cup Low-Sodium Chicken Broth
Salt and Pepper to taste
PREPARATION
Begin by spiralizing the zucchini into noodles and set aside. Season the chicken breast with a pinch of salt and pepper.
Heat olive oil in a sauté pan over medium heat, then add the chicken breast. Cook for about 4-5 minutes on each side until golden brown and cooked through.
Remove the chicken from the pan and set it aside. In the same pan, add minced garlic and sauté for about 1 minute until fragrant.
Add the low-sodium chicken broth to deglaze the pan, stirring to lift any caramelized bits from the bottom.
Reduce heat to low and stir in the low-fat Greek yogurt, low-fat milk, and parmesan cheese, mixing until the sauce is smooth and slightly thickened.
Return the chicken to the pan and add the zucchini noodles. Toss gently to coat the noodles and chicken in the creamy sauce. Cook for an additional 2 minutes to warm the zucchini without overcooking.
Adjust seasoning with salt and pepper as needed before serving.