Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

Enjoy a guilt-free twist on classic alfredo with tender chicken breast, fresh zucchini noodles, and a silky, light sauce made with nonfat Greek yogurt and a splash of low-fat milk. Each bite delivers a creamy, savory flavor balanced by the aromatic punch of garlic and a hint of Parmesan, making this dish both comforting and nutritious.

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NUTRITION

382kcal
Protein
50.4g
Fat
12.9g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/4 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

2 tbsp Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Begin by spiralizing the zucchini to create fresh noodles. Set aside.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Heat the olive oil in a skillet over medium heat and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side, or until fully cooked and lightly browned. Remove the chicken and slice it into strips.

  • 5

    In the same skillet, pour in the chicken broth and bring to a gentle simmer, scraping any browned bits.

  • 6

    Lower the heat and stir in the low-fat milk and nonfat Greek yogurt, mixing well to create a smooth sauce.

  • 7

    Add the Parmesan cheese and allow the sauce to thicken slightly, stirring continuously.

  • 8

    Toss in the zucchini noodles and gently mix until the noodles are well coated with the sauce. Allow them to warm for about 2 minutes without overcooking.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

Enjoy a guilt-free twist on classic alfredo with tender chicken breast, fresh zucchini noodles, and a silky, light sauce made with nonfat Greek yogurt and a splash of low-fat milk. Each bite delivers a creamy, savory flavor balanced by the aromatic punch of garlic and a hint of Parmesan, making this dish both comforting and nutritious.

NUTRITION

382kcal
Protein
50.4g
Fat
12.9g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/4 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

2 tbsp Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Begin by spiralizing the zucchini to create fresh noodles. Set aside.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Heat the olive oil in a skillet over medium heat and sauté the minced garlic until fragrant, about 30 seconds.

  • 4

    Add the chicken breast to the skillet and cook for about 5-6 minutes per side, or until fully cooked and lightly browned. Remove the chicken and slice it into strips.

  • 5

    In the same skillet, pour in the chicken broth and bring to a gentle simmer, scraping any browned bits.

  • 6

    Lower the heat and stir in the low-fat milk and nonfat Greek yogurt, mixing well to create a smooth sauce.

  • 7

    Add the Parmesan cheese and allow the sauce to thicken slightly, stirring continuously.

  • 8

    Toss in the zucchini noodles and gently mix until the noodles are well coated with the sauce. Allow them to warm for about 2 minutes without overcooking.