YOUR SOLIN GENERATED RECIPE
Lightened-Up Creamy Chicken Alfredo with Zucchini Noodles
A delightful twist on a classic favorite, featuring tender grilled chicken paired with crisp zucchini noodles, all smothered in a creamy, light Alfredo sauce made from non-fat Greek yogurt and a touch of Parmesan. This dish balances rich flavors with a healthy profile, perfect for a satisfying meal any time of day.
INGREDIENTS
5 ounces Chicken Breast (cooked)
2 cups Zucchini (spiralized)
1/4 cup Non-Fat Greek Yogurt
2 tablespoons Parmesan Cheese
1 teaspoon Olive Oil
1 clove Garlic
1/4 cup Low-Sodium Chicken Broth
1 teaspoon Italian Seasoning
Salt and Pepper (to taste)
PREPARATION
Start by spiralizing the zucchini to form noodles. Set aside.
Season the chicken breast lightly with salt, pepper, and a pinch of Italian seasoning. Grill or pan-sear the chicken in a non-stick skillet until fully cooked and golden on the outside, about 5-7 minutes per side depending on thickness. Slice into strips once rested.
In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the low-sodium chicken broth and stir, allowing it to warm up for about 1 minute.
Reduce the heat to low and whisk in the non-fat Greek yogurt. Stir continuously to create a smooth, creamy sauce. Add the Parmesan cheese and remaining Italian seasoning, letting the sauce simmer gently for another 1-2 minutes. Season with additional salt and pepper to taste.
Toss the zucchini noodles in the skillet with the warm sauce for about 1 minute, just enough to heat them without losing their crunch.
Plate the zucchini noodles and top with sliced grilled chicken. Drizzle any remaining sauce over the top and serve immediately.