YOUR SOLIN GENERATED RECIPE
Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles
Enjoy a deliciously creamy yet light twist on traditional Alfredo. Tender chicken breast, perfectly sautéed and served atop spiralized zucchini noodles, is enveloped in a silky, low-calorie sauce made with low-fat milk, Greek yogurt, a hint of Parmesan, and garlic. This dish satisfies your comfort food cravings without compromising your nutritional goals.
INGREDIENTS
4 ounces Chicken Breast
1 medium Zucchini (spiralized)
1/2 cup Low-Fat Milk
1/4 cup Nonfat Greek Yogurt
1 tablespoon Grated Parmesan Cheese
2 teaspoons Olive Oil
2 cloves Garlic
PREPARATION
Using a spiralizer or vegetable peeler, create zucchini noodles from one medium zucchini and set aside.
Thinly slice or dice the chicken breast into bite-size pieces.
Heat 2 teaspoons of olive oil in a non-stick skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add the chicken pieces to the skillet and cook until lightly browned and cooked through, approximately 6-8 minutes.
In a small bowl, whisk together low-fat milk, nonfat Greek yogurt, and grated Parmesan cheese until smooth. Adjust seasoning with a pinch of salt and pepper if desired.
Lower the heat and pour the sauce mixture over the chicken in the skillet. Allow it to warm gently, stirring until it thickens slightly (about 2-3 minutes). Do not boil to prevent curdling.
Toss the zucchini noodles into the skillet to combine with the creamy chicken sauce. Heat for an additional minute to warm the noodles without overcooking them.
Plate the dish immediately, garnishing with a light sprinkle of extra Parmesan if desired, and enjoy your creamy, lightened-up Chicken Alfredo!