Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

Enjoy a lighter take on the classic Chicken Alfredo with tender chicken breast and zucchini noodles enveloped in a creamy, light sauce made from low-fat milk and light cream cheese, accented with garlic and a touch of Parmesan for a savory finish.

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NUTRITION

344kcal
Protein
39.6g
Fat
13.5g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/2 cup Low-Fat Milk

2 oz Light Cream Cheese

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Start by spiralizing the zucchini to create noodles and set aside.

  • 2

    Heat a teaspoon of olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the chicken breast (cut into bite-sized pieces if desired) to the skillet. Cook until the chicken is lightly browned and cooked through, about 5-7 minutes.

  • 4

    Reduce heat to low and stir in the low-fat milk along with light cream cheese. Mix until the cream cheese melts and combines with the milk forming a creamy sauce.

  • 5

    Gently toss in the zucchini noodles, cooking for an additional 2-3 minutes to warm through without overcooking, ensuring they retain a slight crunch.

  • 6

    Finish by sprinkling grated Parmesan cheese over the top, stirring to combine, then remove from heat.

  • 7

    Plate the dish and serve warm, enjoying a balanced, flavorful meal that fits well within your protein and calorie targets.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles

Enjoy a lighter take on the classic Chicken Alfredo with tender chicken breast and zucchini noodles enveloped in a creamy, light sauce made from low-fat milk and light cream cheese, accented with garlic and a touch of Parmesan for a savory finish.

NUTRITION

344kcal
Protein
39.6g
Fat
13.5g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1/2 cup Low-Fat Milk

2 oz Light Cream Cheese

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Start by spiralizing the zucchini to create noodles and set aside.

  • 2

    Heat a teaspoon of olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the chicken breast (cut into bite-sized pieces if desired) to the skillet. Cook until the chicken is lightly browned and cooked through, about 5-7 minutes.

  • 4

    Reduce heat to low and stir in the low-fat milk along with light cream cheese. Mix until the cream cheese melts and combines with the milk forming a creamy sauce.

  • 5

    Gently toss in the zucchini noodles, cooking for an additional 2-3 minutes to warm through without overcooking, ensuring they retain a slight crunch.

  • 6

    Finish by sprinkling grated Parmesan cheese over the top, stirring to combine, then remove from heat.

  • 7

    Plate the dish and serve warm, enjoying a balanced, flavorful meal that fits well within your protein and calorie targets.