YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a comforting twist on classic Alfredo where tender chicken breast is paired with a silky cauliflower sauce tossed over zucchini noodles. This dish blends the creaminess and rich flavor of a traditional Alfredo with a light, nutrient-packed profile that's perfect any time the craving strikes.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower
1/4 cup Unsweetened Almond Milk
2 Tbsp Nutritional Yeast
1 Tbsp Olive Oil
2 cloves Garlic
1 medium Zucchini
1/2 tsp Salt
1/4 tsp Black Pepper
PREPARATION
Preheat a skillet over medium heat and add olive oil.
Season the chicken breast with salt and pepper. Sauté the chicken for about 5-6 minutes per side or until fully cooked through. Remove from skillet and let rest.
In a small saucepan, steam the cauliflower florets until softened (about 5-7 minutes).
Transfer steamed cauliflower, unsweetened almond milk, garlic, nutritional yeast, salt, and pepper to a blender. Blend until very smooth to form a creamy sauce.
Using a spiralizer or vegetable peeler, create zucchini noodles. If desired, briefly sauté zucchini noodles in the skillet for about 2 minutes just to warm them without losing crunch.
Slice the cooked chicken and serve it over the zucchini noodles. Drizzle the creamy cauliflower Alfredo sauce over the top.
Garnish with an extra sprinkle of black pepper if desired and enjoy immediately.