YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a comforting, restaurant-style dish featuring tender chicken breast atop a bed of zucchini noodles, all smothered in a silky, creamy cauliflower Alfredo sauce. The sauce brings a rich, velvety texture with a hint of garlic and Parmesan, perfectly complementing the lean protein and fresh vegetables for a balanced and satisfying meal.
INGREDIENTS
6 oz Chicken Breast
1.5 cups Cauliflower Florets
1 medium Zucchini
1/4 cup Low-Fat Milk
2 tsp Olive Oil
2 tbsp Parmesan Cheese
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat and season the chicken breast with salt and pepper.
Sear the chicken breast for about 5-6 minutes per side until cooked through and golden brown. Once cooked, set aside and keep warm.
In a blender, combine the cauliflower florets, low-fat milk, garlic, and a pinch of salt and pepper. Blend until completely smooth to form a creamy sauce.
Return the skillet to medium heat and add the olive oil. Pour in the cauliflower sauce and bring to a gentle simmer for 3-4 minutes, stirring occasionally.
Add the Parmesan cheese to the sauce and stir until it melts and the sauce thickens slightly. Adjust seasoning as needed.
Using a spiralizer or a vegetable peeler, prepare zucchini noodles and add them to the skillet with the sauce. Toss gently to combine and warm the noodles, about 2 minutes.
Slice the seared chicken breast and place on top of the zucchini noodles with creamy sauce.
Serve immediately, enjoying the rich and velvety texture of the cauliflower Alfredo alongside tender chicken and fresh zucchini noodles.