YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Chicken Alfredo with Zucchini Noodles
Enjoy a lighter twist on a classic Italian favorite with tender chicken breast, velvety cauliflower alfredo sauce, and fresh zucchini noodles. This dish offers a satisfying creamy texture balanced with a hint of garlic and nutritional yeast, making it both comforting and perfect for a clean, protein-rich meal.
INGREDIENTS
4 ounces Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini
2 ounces Low-Fat Cream Cheese
1/4 cup Unsweetened Almond Milk
1 teaspoon Olive Oil
2 cloves Garlic
1 tablespoon Nutritional Yeast
Salt & Pepper to taste
PREPARATION
Slice the zucchini into noodles using a spiralizer and set aside.
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.
Heat olive oil in a skillet over medium heat. Sauté the chicken until browned and cooked through, then remove and set aside.
In the same skillet, add minced garlic and cauliflower florets and cook for 3-4 minutes until slightly tender.
Add the low-fat cream cheese and unsweetened almond milk to the skillet, stirring constantly to blend into a creamy sauce.
Stir in the nutritional yeast and season with additional salt and pepper if needed. Let the sauce simmer for a few minutes to thicken.
Return the chicken to the skillet and combine well with the sauce.
Gently toss in the zucchini noodles and cook for an additional 1-2 minutes, ensuring that the noodles remain crisp.
Serve immediately while hot, enjoying the creamy, flavorful alfredo over fresh zucchini noodles.