YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a comforting yet clean dish that combines tender, seasoned chicken with a luxuriously creamy cauliflower Alfredo sauce tossed with fresh zucchini noodles. This dish is an elegant reimagining of a classic favorite that delivers robust flavors, a velvety sauce, and a delightful crunch from perfectly cooked zucchini.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini (spiralized)
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
2 tbsp Nutritional Yeast
2 cloves Garlic
Salt and Pepper to taste
1 tbsp Fresh Parsley
PREPARATION
Season the chicken breast with salt and pepper. In a sauté pan, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes per side. Once done, remove and set aside.
Steam the cauliflower florets with the garlic cloves until tender, about 8-10 minutes. Remove garlic cloves and set aside for blending.
In a blender, combine the steamed cauliflower, garlic, unsweetened almond milk, and nutritional yeast. Blend until smooth to create a creamy sauce. Taste and adjust salt and pepper as needed.
Using a spiralizer or a vegetable peeler, prepare zucchini noodles from the medium zucchini. If desired, give the noodles a quick sauté in the same pan for 2-3 minutes to soften slightly, or serve them raw for extra crunch.
Slice the cooked chicken into strips and toss it with the zucchini noodles. Pour the cauliflower Alfredo sauce over the chicken and noodles, stirring gently to combine.
Garnish with freshly chopped parsley and serve immediately.