YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Chicken Alfredo with Zucchini Noodles
Enjoy a light yet satisfying twist on a classic alfredo dish with tender chicken breast, a velvety cauliflower sauce, and refreshing zucchini noodles. This dish offers a harmonious blend of creamy texture and zesty freshness, perfect for a wholesome dinner.
INGREDIENTS
4 ounces Chicken Breast
1 cup Cauliflower Florets
1/4 cup Low-Fat Milk
1 medium Zucchini (spiralized into noodles)
1 teaspoon Olive Oil
2 tablespoons Parmesan Cheese
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a non-stick pan, heat olive oil over medium heat and sauté minced garlic until fragrant.
Cook the chicken until fully cooked through and lightly browned, about 5-6 minutes per side. Remove from the pan and slice into strips.
In a blender, combine cauliflower florets, low-fat milk, and a pinch of salt and pepper. Blend until smooth and creamy.
Return the creamy cauliflower sauce to the pan and gently heat over low heat. Stir in grated Parmesan cheese until melted and incorporated.
Add the zucchini noodles to the pan, tossing them gently in the sauce to warm through without overcooking, about 2-3 minutes.
Plate the zucchini noodles, top with the sliced chicken, drizzle extra sauce if desired, and serve immediately.