YOUR SOLIN GENERATED RECIPE
Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles
Enjoy this lighter take on a classic Alfredo dish where tender grilled chicken and spiralized zucchini noodles are enveloped in a creamy, tangy sauce made from nonfat Greek yogurt, low-fat milk, and a hint of Parmesan. Each bite offers a harmonious blend of savory flavors and a satisfying texture that makes it a perfect meal for a wholesome lunch or dinner.
INGREDIENTS
4 ounces Chicken Breast
1 medium Zucchini (spiralized)
1/4 cup Nonfat Greek Yogurt
1/4 cup Low-Fat Milk
1/8 cup Grated Parmesan Cheese
1 teaspoon Olive Oil
1 clove Garlic, minced
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the chicken for about 6-7 minutes per side or until fully cooked and lightly golden. Remove from the skillet and let rest before slicing.
Using a spiralizer or vegetable peeler, create zucchini noodles from the medium zucchini. Lightly sauté the zucchini noodles in the same skillet for 2-3 minutes until just tender, reserving any extra flavor from the chicken.
In a separate small bowl, mix together the nonfat Greek yogurt, low-fat milk, and grated Parmesan cheese. Stir in the minced garlic and add a pinch of salt and pepper. Adjust seasonings as desired.
Add the sliced chicken back to the skillet along with the prepared sauce. Toss gently with the zucchini noodles until the chicken and noodles are well coated with the creamy mixture. Warm through for an additional 1-2 minutes - avoid overcooking to preserve the creaminess.
Serve immediately, and enjoy your healthy, protein-packed, lightened-up chicken Alfredo.