YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Chicken Alfredo with Zucchini Noodles
Dive into a vibrant plate of tender chicken breast smothered in a rich, velvety cauliflower Alfredo sauce paired with fresh, spiralized zucchini noodles. This health-conscious yet indulgent dish brings together the creaminess of a guilt-free sauce with a pleasant garlic and nutritional yeast kick, transforming your dinner into a symphony of flavors and textures.
INGREDIENTS
5 oz Chicken Breast
1 cup Cauliflower
1 medium Zucchini
1/2 cup Unsweetened Almond Milk
1 tsp Olive Oil
2 tbsp Nutritional Yeast
2 cloves Garlic
1 small Onion
Salt & Pepper to taste
PREPARATION
Season the chicken breast lightly with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté the chicken until fully cooked and lightly browned. Remove the chicken and set aside.
In the same skillet, add the chopped onion and minced garlic, and sauté until softened and fragrant.
Steam or microwave the cauliflower florets until tender. Transfer them to a blender along with the unsweetened almond milk and nutritional yeast. Blend until smooth to create a creamy Alfredo sauce. Season with salt and pepper to taste.
Using a spiralizer or vegetable peeler, prepare zucchini noodles. Add these to the skillet with the onions and garlic, cooking lightly until just tender to maintain a bit of crunch.
Slice the cooked chicken breast into strips and add back into the skillet. Pour the cauliflower Alfredo sauce over the mixture, stirring well to combine all ingredients.
Let the dish simmer for 3-4 minutes, allowing the flavors to meld together. Adjust seasonings as needed.
Serve hot and enjoy a nutritious, lower-calorie, high-protein twist on traditional Alfredo pasta.