YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a delightful twist on the classic Alfredo with tender chicken breast, blended cauliflower for creaminess, and zucchini noodles for a light, fresh base. This comforting yet balanced dish is both satisfying and full of flavor, making it a perfect dinner option that fits your nutritional goals.
INGREDIENTS
5 ounces Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini (spiralized)
1 teaspoon Olive Oil
1/4 cup Unsweetened Almond Milk
1 tablespoon Nutritional Yeast
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Bring a pot of water to a boil and lightly blanch the zucchini noodles for 1-2 minutes until just tender, then drain and set aside.
In a blender, combine cauliflower florets, unsweetened almond milk, nutritional yeast, and garlic. Blend until smooth to create the creamy sauce.
Heat olive oil in a skillet over medium heat. Season the chicken breast with salt and pepper and cook for about 5-6 minutes per side or until fully cooked through.
Once the chicken is cooked, remove it from the skillet and slice into strips.
Pour the blended cauliflower sauce into the skillet and let it simmer for 2-3 minutes until heated through. Adjust seasoning with salt and pepper as needed.
Add the blanched zucchini noodles to the skillet to warm them in the sauce, stirring gently to combine.
Plate the zucchini noodles topped with sliced chicken and drizzle extra cauliflower Alfredo sauce over the dish if desired.