YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Chicken Alfredo with Zucchini Noodles
A satisfying twist on a classic alfredo, featuring tender chicken breast and a luscious cauliflower-based cream sauce tossed with fresh zucchini noodles. This lighter version delivers the comforting flavors of garlic, Italian herbs, and a silky sauce without the heaviness, making it a perfect dinner option for those mindful of calories and protein intake.
INGREDIENTS
5 oz Chicken Breast
1 cup chopped Cauliflower
1 medium Zucchini (spiralized)
1/2 cup Unsweetened Almond Milk
1 tbsp Olive Oil
2 cloves Garlic
1/4 medium Onion
1/2 tsp Italian Seasoning
Salt and Black Pepper to taste
PREPARATION
Season the chicken breast with salt, pepper, and Italian seasoning.
In a non-stick skillet, heat the olive oil over medium heat. Add the chicken and sauté until cooked through, about 5-7 minutes per side. Remove and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté until fragrant and translucent.
Add the cauliflower florets and let them cook for 4-5 minutes until slightly tender.
Pour in the unsweetened almond milk and a little bit of water if needed. Cover and let the cauliflower steam for another 5 minutes.
Using a blender or immersion blender, blend the cauliflower mixture until smooth to create a creamy sauce.
Return the chicken to the skillet, slicing it into strips if desired, and stir to coat with the sauce.
Add the zucchini noodles into the skillet and toss gently to combine and warm through, about 2-3 minutes. Adjust seasoning with additional salt and pepper if needed.
Serve immediately, enjoying the creamy, protein-packed alfredo with a fresh twist.