YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Chicken Alfredo with Zucchini Noodles
Savor a comforting twist on a classic favorite with tender chicken breast, blended with cauliflower to create a velvety, dairy-free Alfredo sauce served over vibrant zucchini noodles. This dish delivers a satisfying balance of lean protein and fresh vegetables with a creamy texture and aromatic garlic, perfect for a healthful dinner.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower florets
1 cup Zucchini Noodles
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
2 tbsp Nutritional Yeast
1 tbsp Parmesan Cheese
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
Begin by seasoning the chicken breast with salt and pepper. In a skillet over medium heat, add olive oil and sauté the chicken until fully cooked and lightly browned. Remove from the pan and set aside.
In the same skillet, add minced garlic and sauté until fragrant.
Add the cauliflower florets and a splash of water or low-sodium broth if needed. Cook until the cauliflower is tender, about 5-7 minutes.
Transfer the cooked cauliflower and garlic to a blender. Add unsweetened almond milk, nutritional yeast, and Parmesan cheese. Blend until smooth and creamy. Adjust the seasoning with salt and pepper.
Return the chicken to the skillet and pour in the creamy cauliflower sauce. Warm over low heat.
Add the zucchini noodles to the skillet and gently toss to combine with the sauce and chicken. Cook for an additional 2-3 minutes until the noodles are just tender.
Serve immediately and garnish with extra nutritional yeast or freshly cracked pepper if desired.