YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Chicken Alfredo with Zucchini Noodles
Enjoy a light yet satisfying twist on classic Alfredo by pairing tender chicken breast with a velvety cauliflower-based sauce and fresh zucchini noodles. This dish is bursting with creamy texture, aromatic garlic, and hints of Italian herbs, making it a nutritious and flavorful meal perfect for dinner or lunch.
INGREDIENTS
4 oz Chicken Breast
2 cups Cauliflower florets
1 medium Zucchini
1/4 cup Low-Fat Greek Yogurt
1 tsp Olive Oil
1 clove Garlic
1/4 cup Chicken Broth (Low Sodium)
Italian Seasoning to taste
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt, pepper, and a pinch of Italian seasoning.
Heat olive oil in a skillet over medium-high heat; add the chicken and cook for about 5-6 minutes per side until golden and cooked through.
In a separate pot, steam the cauliflower florets until tender (about 8 minutes).
Meanwhile, spiralize the zucchini into noodles and set aside.
In a blender, combine the steamed cauliflower, low-fat Greek yogurt, chicken broth, garlic, and a pinch of Italian seasoning. Blend until smooth to create a creamy sauce.
Pour the sauce back into a pan and gently warm it over medium heat, stirring occasionally.
Slice the cooked chicken into strips and add it along with the zucchini noodles to the pan. Toss gently to coat the noodles and chicken with the sauce.
Adjust seasoning with salt and pepper as needed, and serve warm.