YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor this lighter twist on a classic Alfredo dish where tender chicken breast is nestled in a silky cauliflower-based sauce and served over fresh, spiralized zucchini noodles. The creamy texture, boosted with a hint of nutritional yeast and a touch of garlic, creates a satisfying meal that’s both delicious and aligned with your nutritional goals.
INGREDIENTS
4 oz Chicken Breast
1.5 cups Cauliflower Florets
1 medium Zucchini (spiralized)
1 tsp Olive Oil
1/4 cup Unsweetened Almond Milk
4 tbsp Nutritional Yeast
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a skillet over medium heat, warm the olive oil and add minced garlic.
Add the chicken breast to the skillet and cook until golden brown on both sides and no longer pink in the center, approximately 5-7 minutes per side. Remove the chicken and set aside.
In the same skillet, add the cauliflower florets along with a splash of almond milk, cooking until the cauliflower softens, about 5 minutes.
Transfer the softened cauliflower and garlic into a blender, add the remaining almond milk and nutritional yeast, then blend until smooth to create a creamy sauce.
Return the sauce to the skillet and let it simmer for 2-3 minutes, stirring frequently. Adjust seasoning with salt and pepper.
Meanwhile, prepare zucchini noodles using a spiralizer or a vegetable peeler.
Add the zucchini noodles to the skillet with the sauce and gently toss to coat, allowing them to warm slightly without becoming mushy.
Slice the cooked chicken breast and place atop the zucchini noodles. Drizzle extra sauce if desired, and serve immediately.