YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a satisfying, low-carb twist on a classic favorite featuring tender, seasoned chicken breast paired with vibrant zucchini noodles, all enveloped in a smooth and velvety cauliflower Alfredo sauce. This dish balances comfort and nutrition, offering a rich, creamy texture without the heaviness of traditional cream sauces.
INGREDIENTS
4 ounces Chicken Breast
1 cup Cauliflower
1 medium Zucchini
2 teaspoons Olive Oil
1/2 cup Unsweetened Almond Milk
1 tablespoon Nutritional Yeast
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a skillet, heat 1 teaspoon of olive oil over medium heat, and cook the chicken for about 5-6 minutes per side until fully cooked. Remove and slice into strips.
In a blender, combine the cauliflower, almond milk, nutritional yeast, garlic, and a pinch of salt and pepper. Blend until smooth to create a creamy sauce.
Using a spiralizer or a vegetable peeler, transform the zucchini into noodles. Optionally, you can lightly sauté the zucchini noodles in the remaining olive oil for 1-2 minutes to warm them without losing their crunch.
Pour the cauliflower sauce into a pan and warm over low heat. Once heated, toss in the sliced chicken, letting the flavors meld for a couple of minutes.
Plate the zucchini noodles, top with the creamy chicken mixture, and serve immediately.