YOUR SOLIN GENERATED RECIPE
Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles
Enjoy a reimagined classic with succulent chicken breast served over fresh, spiralized zucchini noodles, tossed in a silky, light alfredo sauce made with nonfat Greek yogurt and a hint of Parmesan. This dish delivers a creamy, satisfying flavor experience without excess calories, perfect for a balanced lunch or dinner.
INGREDIENTS
5 ounces Chicken Breast
1 medium Zucchini (spiralized)
1/4 cup Nonfat Greek Yogurt
1 tablespoon Parmesan Cheese
1.5 teaspoons Olive Oil
1 clove Garlic, minced
Salt and Pepper to taste
1 teaspoon Italian Seasoning
PREPARATION
Prepare the zucchini by spiralizing it into noodles. Set aside.
Season the chicken breast with salt, pepper, and Italian seasoning on both sides.
Heat olive oil in a non-stick skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add the chicken breast to the skillet and cook for about 5-6 minutes per side, or until fully cooked and golden brown on the outside.
Remove the chicken from the skillet and allow it to rest for a few minutes before slicing it thinly.
Lower the heat and add the nonfat Greek yogurt into the skillet, stirring gently with the garlic remnants to warm it slightly. Avoid boiling to prevent curdling.
Stir in the Parmesan cheese to combine and create a light, creamy alfredo sauce.
Add the spiralized zucchini noodles to the skillet, tossing gently to coat them in the sauce. Warm the noodles for 1-2 minutes, ensuring they remain crisp.
Top the zucchini noodles with sliced chicken breast. Adjust seasoning with salt and pepper if needed.
Serve immediately and enjoy your creamy, lightened-up chicken alfredo dish.