YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Chicken Alfredo with Zucchini Noodles
Savor the comfort of a lighter, wholesome twist on Alfredo! Tender chicken breast mingles with a velvety, cauliflower-based sauce, accented by a touch of light cream cheese, milk, and Parmesan. Zucchini noodles provide a refreshing, low-carb base. This dish delivers a satisfying balance of protein and creamy indulgence while staying within calorie goals.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower Florets
1 medium Zucchini (spiralized)
1/3 cup Unsweetened Almond Milk
2 Tbsp Light Cream Cheese
1 Tbsp Grated Parmesan Cheese
1 tsp Olive Oil
2 cloves Garlic
Salt and Pepper, to taste
1 tsp Italian Seasoning
PREPARATION
Preheat a skillet over medium heat and add the olive oil.
Season the chicken breast with salt, pepper, and Italian seasoning. Sauté the chicken until cooked through, about 4-5 minutes per side. Remove and slice into strips.
In the same skillet, add minced garlic and sauté until fragrant.
Add the cauliflower florets and lightly sauté for 3-4 minutes until they begin to soften.
Pour in the almond milk and add the light cream cheese. Stir continuously until the cream cheese melts and the cauliflower softens further. Use an immersion blender or transfer to a blender to purée until smooth, then return to the skillet.
Stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper.
Add the spiralized zucchini noodles to the sauce and gently toss until they are evenly coated and slightly warmed, about 2 minutes.
Plate the zucchini noodles with the cauliflower Alfredo sauce and top with sliced chicken breast.
Serve immediately and enjoy your healthy, protein-packed dish.