YOUR SOLIN GENERATED RECIPE
Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles
Savor this bright and satisfying twist on classic Alfredo where tender grilled chicken meets fresh, spiralized zucchini noodles in a silky, lightened-up creamy sauce. A balance of flavors and textures makes this dish a perfect option for a nutritious and delicious meal any time of the day.
INGREDIENTS
4 oz Chicken Breast
2 cups spiralized Zucchini
2 tbsp Low-Fat Cream Cheese
1/4 cup Low-Fat Milk
1 tbsp grated Parmesan Cheese
1 clove Garlic, minced
1 tsp Olive Oil
PREPARATION
Preheat a grill pan or skillet over medium heat.
Season the chicken breast with salt and pepper as desired.
Cook the chicken on the grill pan for about 6-7 minutes per side or until properly cooked through, then slice into strips.
In a separate pan, heat the olive oil over medium heat and add the minced garlic. Sauté until fragrant, about 1 minute.
Add the low-fat cream cheese and low-fat milk to the pan with garlic. Stir continuously over low heat until the mixture is smooth and begins to thicken slightly.
Incorporate the grated Parmesan into the sauce, stirring until melted and well combined. Adjust seasoning with salt and pepper if needed.
Add the spiralized zucchini to the pan, tossing gently to coat the noodles in the creamy sauce. Allow the zucchini to heat through for 2-3 minutes; it should remain crisp-tender.
Plate the zucchini noodles and top with sliced grilled chicken.
Finish with an extra sprinkle of Parmesan if desired, and serve immediately.