YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor a delightful twist on classic Alfredo with tender chicken breast, blended cauliflower sauce, and fresh spiralized zucchini. This dish marries the creaminess of a cauliflower-based alfredo with the light flavor of zucchini noodles, offering a satisfying, nutrient-rich meal perfect for any time of day.
INGREDIENTS
5 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
1 Garlic Clove
1 tbsp Parmesan Cheese
PREPARATION
Preheat a skillet over medium heat and add the olive oil.
Season the chicken breast with salt and pepper, and cook it in the skillet until golden brown and fully cooked. Once done, slice it into strips and set aside.
In a separate pot, steam or boil the cauliflower florets with a minced garlic clove until tender, about 8-10 minutes.
Transfer the cooked cauliflower and garlic to a blender, add the unsweetened almond milk and Parmesan cheese, then blend until smooth to create a creamy alfredo sauce.
Using a spiralizer, transform the zucchini into noodles. Alternatively, use a vegetable peeler for a ribbon-like effect.
Return the sliced chicken to the skillet, then pour the cauliflower alfredo sauce over the chicken. Gently warm the sauce, allowing the flavors to meld for 2-3 minutes.
Add the zucchini noodles to the skillet and toss gently to coat them with the sauce and chicken, warming them slightly without overcooking.
Plate the dish and serve immediately, enjoying the rich flavors and creamy texture of this healthy twist on Alfredo.