YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor this indulgent yet healthy twist on a classic Alfredo dish. Tender chicken breast and velvety cauliflower form a creamy sauce infused with garlic and nutritional yeast, perfectly coating vibrant zucchini noodles. A balanced harmony of flavors and textures makes this dish suitable for any meal time, delivering both comfort and nourishment.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower
1 medium Zucchini (zoodles)
1/2 cup Unsweetened Almond Milk
2 tbsp Nutritional Yeast
1 tsp Olive Oil
2 cloves Garlic
1/4 medium Yellow Onion
Salt & Black Pepper to taste
PREPARATION
Season the chicken breast with salt and black pepper. In a non-stick pan, heat olive oil over medium heat and cook the chicken until golden and cooked through, about 5-6 minutes per side. Remove and set aside.
In the same pan, add diced onion and minced garlic. Sauté until fragrant and translucent.
Add the cauliflower florets to the pan, stir well and cook for about 5 minutes until slightly tender.
Pour in the unsweetened almond milk and sprinkle in the nutritional yeast. Stir to combine into a smooth sauce, letting it simmer for 3-4 minutes. If a creamier consistency is desired, lightly mash the cauliflower with the back of a spoon.
Using a spiralizer or vegetable peeler, prepare zucchini noodles. Add the zucchini noodles to the pan and toss in the creamy sauce. Cook for an additional 2 minutes until the noodles are warm but still retain a slight crunch.
Slice the chicken breast and serve it atop the zucchini noodles and creamy cauliflower alfredo sauce. Adjust seasoning with salt and pepper as needed before serving.