YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor a rich and indulgent bowl of creamy cauliflower Alfredo paired with succulent seared chicken and vibrant zucchini noodles. This dish brings together tender chicken, blended cauliflower for a velvety sauce, and a touch of tangy Greek cottage cheese accented by Parmesan, all brought together with aromatic garlic and a drizzle of olive oil. Perfectly balanced for a nutritious yet comforting meal.
INGREDIENTS
4 oz Chicken Breast
1 cup chopped Cauliflower
2 medium spiralized Zucchini
1/2 cup Low-Fat Cottage Cheese
2 tbsp Parmesan Cheese
1 tbsp Olive Oil
1 Garlic Clove
PREPARATION
Pat the chicken breast dry and season it with salt and pepper.
Heat olive oil in a skillet over medium heat and add the chicken breast. Sear on each side for 4-5 minutes until golden and cooked through. Remove chicken and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Add the chopped cauliflower to the skillet and cook for 3-4 minutes until it starts to soften.
Lower the heat and stir in the low-fat cottage cheese and grated Parmesan. Mix well to create a creamy alfredo-style sauce, allowing it to warm and meld with the cauliflower.
Add the spiralized zucchini noodles to the skillet, tossing gently to coat them in the sauce. Cook for an additional 2-3 minutes until the noodles are tender but retain a slight crunch.
Slice the seared chicken breast into strips and place on top of the creamy zucchini noodles.
Serve immediately, enjoying a hearty, protein-packed meal with vibrant flavors and a smooth, luscious sauce.