YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a comforting twist on traditional Alfredo with tender chicken and a silky cauliflower sauce tossed with fresh zucchini noodles. This dish delivers a creamy, garlicky flavor with a hint of nutritional yeast and Parmesan giving it a savory boost.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini (spiralized)
0.5 cup Unsweetened Almond Milk
1.5 tsp Olive Oil
2 tbsp Nutritional Yeast
0.25 cup Low-Sodium Chicken Broth
1 clove Garlic
1 tbsp Parmesan Cheese
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and cook the chicken for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
Steam or lightly boil cauliflower florets until very tender, about 8-10 minutes. Drain well.
In a blender, combine the tender cauliflower, unsweetened almond milk, chicken broth, garlic, nutritional yeast, and a pinch of salt and pepper. Blend until completely smooth to create the creamy sauce.
Return the sauce to the skillet over low heat, and add the Parmesan cheese. Stir until the sauce is smooth and warmed through. Adjust seasoning as needed.
Add the spiralized zucchini noodles to the skillet and gently toss to coat in the sauce, warming them for 2-3 minutes so they remain al dente.
Slice the chicken breast and serve it on top of the zucchini noodles, drizzling additional sauce if desired.