YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor this lighter take on a classic Alfredo dish where tender chicken breast and silky cauliflower alfredo sauce unite over fresh zucchini noodles. The sauce is blended creamy without heavy cream, with a hint of garlic and nutritional yeast for a cheesy, comforting finish, perfect for a wholesome, satisfying meal.
INGREDIENTS
4 oz Chicken Breast
1.5 cups Cauliflower Florets
1/2 cup Unsweetened Almond Milk
1 cup Zucchini Noodles
1 Garlic Clove
1 tbsp Olive Oil
2 tbsp Nutritional Yeast
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a skillet over medium heat, add 1/2 tablespoon of olive oil and cook the chicken for about 5-6 minutes per side, or until fully cooked. Remove chicken and let it rest.
In the same skillet, add the remaining olive oil and sauté the minced garlic until fragrant.
Add the cauliflower florets to the skillet and cook for 3-4 minutes until slightly tender.
Pour in the unsweetened almond milk and bring to a simmer. Allow the cauliflower to soften further, about 5 minutes.
Transfer the cauliflower mixture and garlic into a blender. Blend until smooth and creamy. Return the sauce to the skillet over low heat and stir in the nutritional yeast; adjust salt and pepper to taste.
Meanwhile, quickly sauté the zucchini noodles in a non-stick pan for 2 minutes until just tender but still retaining a bit of crunch.
Slice the chicken breast and serve over the zucchini noodles. Drizzle with the warm cauliflower alfredo sauce.
Enjoy your healthy, creamy, and satisfying meal!