YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken Pasta
Enjoy a comforting bowl of Creamy Cauliflower Alfredo Chicken Pasta that features tender chicken breast paired with whole wheat pasta and a velvety cauliflower-based alfredo sauce. This dish highlights a rich, creamy texture with a burst of fresh garlic and herbs, delivering a satisfying yet balanced meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Whole Wheat Pasta
1 cup riced Cauliflower
1/4 cup Low-Fat Greek Yogurt
1/4 cup Unsweetened Almond Milk
1 teaspoon Olive Oil
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. Heat olive oil in a pan over medium heat and cook the chicken until golden on both sides and cooked through, about 5-7 minutes per side. Remove the chicken from the pan and let it rest before slicing.
In the same pan, add minced garlic and sauté until fragrant, about 1 minute.
Add the riced cauliflower and cook for 3-4 minutes until tender. Pour in the unsweetened almond milk and low-fat Greek yogurt, stirring to create a creamy sauce. Allow the mixture to simmer for 2-3 minutes, adding salt and pepper to taste.
While the sauce simmers, cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Combine the pasta with the creamy cauliflower sauce in the pan, stirring until well coated.
Slice the cooked chicken breast and serve atop the pasta mixture. Garnish with fresh herbs if desired and enjoy your balanced, flavorful meal.