YOUR SOLIN GENERATED RECIPE
Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles
Enjoy a deliciously creamy and light chicken alfredo that swaps heavy cream for nonfat Greek yogurt, served over fresh zucchini noodles. This dish is both satisfying and nutritious, featuring tender chicken, bright zucchini, and a tangy yet rich sauce that is perfect for a balanced meal.
INGREDIENTS
4 ounces cooked Chicken Breast
1 medium zucchini (spiralized)
1/4 cup Nonfat Greek Yogurt
1 tablespoon grated Parmesan Cheese
1 teaspoon Olive Oil
1/4 cup low sodium Chicken Broth
1 clove Garlic (minced)
Salt and Pepper to taste
PREPARATION
Begin by prepping the zucchini: wash and spiralize it into noodles and set aside.
Season the cooked chicken breast with a pinch of salt and pepper, then slice it into strips or bite-sized pieces.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Pour in the chicken broth to deglaze the pan, then lower the heat and stir in the nonfat Greek yogurt and grated Parmesan cheese, creating a creamy sauce. Mix until well combined.
Add the sliced chicken to the pan, stirring to coat all pieces in the creamy sauce. Warm through for 2-3 minutes.
Gently toss in the zucchini noodles just until they are heated through and lightly coated with the sauce. Avoid overcooking to maintain a slight crunch.
Taste and adjust seasoning with additional salt and pepper if needed before serving.