YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Chicken Alfredo with Zucchini Noodles
Enjoy a light yet satisfying twist on a classic Alfredo dish featuring tender chicken breast paired with creamy pureed cauliflower, tossed with fresh zucchini noodles. This dish offers a delightful balance of flavors, with a garlicky, Parmesan-infused sauce that brings all the comforting elements of Alfredo together in a clean, nutrient-rich meal.
INGREDIENTS
5 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini (spiralized)
2 cloves Garlic
1/2 cup Low Sodium Chicken Broth
1/4 cup Nonfat Greek Yogurt
1 tbsp Parmesan Cheese
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat and add the olive oil.
Season the chicken breast lightly with salt and pepper, then cook in the skillet for about 5-6 minutes on each side until fully cooked and golden. Remove and slice into strips.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
Add the cauliflower florets and chicken broth to the skillet, bringing to a simmer. Cover and let cook until the cauliflower is very tender, about 8-10 minutes.
Transfer the softened cauliflower and garlic mixture to a blender and puree until smooth. Return the puree to the skillet.
Stir in the nonfat Greek yogurt and Parmesan cheese to create a creamy Alfredo sauce. Adjust seasoning with salt and pepper as needed.
Add the spiralized zucchini noodles to the skillet and gently toss to coat in the sauce. Heat for 2-3 minutes until the noodles are just tender but still have a bit of crunch.
Serve the zucchini noodles topped with the sliced chicken, and enjoy your light, creamy, and protein-packed meal.