YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a deliciously creamy and savory dish featuring tender chicken breast paired with a silky cauliflower Alfredo sauce, tossed with fresh zucchini noodles. This well-balanced meal marries the comfort of a classic Alfredo with the health benefits of lean protein and vegetables, perfect for a wholesome dinner.
INGREDIENTS
4 ounces Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini (spiralized)
1 clove Garlic
2 teaspoons Olive Oil
1/4 cup Unsweetened Almond Milk
2 tablespoons Parmesan Cheese
Salt & Pepper to taste
PREPARATION
Preheat a skillet over medium heat and add olive oil.
Season the chicken breast lightly with salt and pepper, then cook in the skillet until golden and cooked through, about 4-5 minutes per side. Remove and slice into strips.
In the same skillet, add minced garlic and sauté until fragrant.
Add the cauliflower florets and cook for 4-5 minutes until slightly softened.
Pour in the almond milk and let the cauliflower simmer until very tender, about 5 minutes. Use an immersion blender or transfer to a blender to puree until smooth, creating your creamy Alfredo sauce.
Return the blended sauce to the skillet, stirring in grated Parmesan cheese. Adjust salt and pepper to taste.
Add the spiralized zucchini noodles, gently tossing them in the creamy sauce until slightly softened but still retaining a crunch, about 2 minutes.
Serve the zucchini noodles topped with the sliced chicken, and enjoy a warm, hearty, and guilt-free meal.