YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
A light yet satisfying dish featuring tender chicken breast paired with a silky, creamy cauliflower Alfredo sauce, pooled over fresh zucchini noodles. This dish boasts a harmonious blend of savory flavors and a velvety texture, perfect for a wholesome meal that’s both nutritious and delicious.
INGREDIENTS
5 ounces Chicken Breast
1 cup Cauliflower
1 medium Zucchini
2 tablespoons Parmesan Cheese
2 teaspoons Olive Oil
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Season the chicken breast lightly with salt and pepper. In a nonstick skillet over medium heat, warm one teaspoon of olive oil and sauté the chicken until cooked through and golden on the outside, about 5-6 minutes per side. Remove chicken from the pan and set aside.
In the same skillet, add the garlic and the remaining olive oil, stirring for about 30 seconds until fragrant.
Add the cauliflower florets to the skillet and sauté for 3-4 minutes until they soften slightly. Transfer the cauliflower and garlic to a blender.
Blend the cooked cauliflower with a small splash of water (or low-fat milk if desired) until smooth, forming your creamy Alfredo sauce. Return the sauce to the skillet and stir in the Parmesan cheese. Let simmer for 2 minutes, adjusting salt and pepper to taste.
Using a spiralizer or a vegetable peeler, create zucchini noodles from the zucchini. Quickly add them into the skillet with the sauce, tossing gently to combine and warm the noodles, for about 2 minutes.
Slice the cooked chicken breast and arrange it atop the zucchini noodles. Drizzle any remaining sauce over the chicken.
Serve warm and enjoy your creamy, flavorful dish.