YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Chicken Alfredo with Zucchini Noodles
A lighter twist on a classic Alfredo, this dish features tender chicken, creamy cauliflower sauce, and fresh zucchini noodles. Perfectly balanced with a cheesy nutritional yeast finish, it delivers comforting flavors and a satisfying texture without overwhelming calories.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini
2 tsp Olive Oil
2 tbsp Nutritional Yeast
2 cloves Garlic
1/4 cup Low-Sodium Chicken Broth
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. Cut it into bite-size pieces.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
In the same skillet, add cauliflower florets and chicken broth. Cover and let simmer until the cauliflower is soft, about 8 minutes.
Transfer the cooked cauliflower and broth to a blender and blend until smooth, creating a creamy sauce. Return the sauce to the skillet.
Stir in nutritional yeast and adjust seasoning with salt and pepper. Let the sauce simmer for an additional minute.
Meanwhile, use a spiralizer or a vegetable peeler to create zucchini noodles. Add the zucchini noodles to the skillet and toss to coat with the sauce.
Reintroduce the cooked chicken into the skillet and heat through for 2-3 minutes, ensuring everything is well combined.
Serve immediately, enjoying the creamy, flavorful blend of chicken, cauliflower sauce, and fresh zucchini noodles.