YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Delight in this creamy twist on classic Alfredo, featuring tender chicken breasts served over a bed of zucchini noodles and a velvety cauliflower sauce enriched with a touch of low-fat cream cheese and Parmesan. Perfectly balanced for a nourishing meal that satisfies both flavor and fitness goals.
INGREDIENTS
4 ounces Chicken Breast
1 cup Cauliflower
2 ounces Low-Fat Cream Cheese
1 ounce Parmesan Cheese
1 medium Zucchini
1 teaspoon Olive Oil
2 cloves Garlic
1 small Onion
Salt & Black Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper on both sides.
Heat a non-stick skillet over medium heat, add the olive oil and sauté the chicken breast until golden and cooked through, about 5-7 minutes per side. Remove and slice into strips.
In the same skillet, add chopped onion and minced garlic; sauté until softened and fragrant.
Steam the cauliflower florets until tender, about 8-10 minutes.
Transfer the steamed cauliflower to a blender along with the low-fat cream cheese, Parmesan cheese, and a pinch of salt and pepper. Blend until smooth and creamy. If the sauce is too thick, add a splash of water to reach desired consistency.
Using a spiralizer or vegetable peeler, prepare zucchini noodles. Optionally, lightly sauté the zucchini noodles in the skillet for 1-2 minutes until just warmed through.
Combine the sliced chicken with the zucchini noodles and drizzle the creamy cauliflower Alfredo sauce over the top. Gently toss to coat evenly.
Serve immediately while warm, garnishing with extra Parmesan or fresh herbs if desired.