YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor a lighter twist on a classic pasta dish, featuring tender chicken breast and vibrant zucchini noodles enveloped in a creamy cauliflower Alfredo sauce. This dish celebrates the creamy texture of blended cauliflower, enriched with a splash of almond milk and a sprinkle of parmesan, perfect for a comforting yet clean meal.
INGREDIENTS
4 ounces Chicken Breast
1 cup Cauliflower florets
1 medium Zucchini (spiralized into noodles)
0.5 cup Unsweetened Almond Milk
2 tablespoons Parmesan Cheese
1 teaspoon Olive Oil
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and sear the chicken until golden on both sides and cooked through, about 5-6 minutes per side. Remove chicken and set aside.
In the same pan, add minced garlic and lightly sauté until fragrant, about 30 seconds.
Add the cauliflower florets and a splash of water to the pan. Cover and simmer for 5-7 minutes until the cauliflower is soft.
Transfer the softened cauliflower and garlic to a blender. Add unsweetened almond milk and blend until smooth to form your creamy Alfredo sauce.
Return the blended sauce to the pan over low heat. Stir in Parmesan cheese; season with additional salt and pepper if needed, and let the sauce warm through.
Using a spiralizer or vegetable peeler, create zucchini noodles. Add the zucchini noodles to the pan with the sauce and gently toss to coat, cooking for 1-2 minutes until just tender.
Slice the chicken breast into strips and plate over the zucchini noodles. Drizzle any remaining sauce on top and serve immediately.