YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Savor a delightful twist on classic Alfredo with tender chicken breast, a silky cauliflower-based sauce, and fresh, spiralized zucchini noodles. This dish offers a harmonious blend of creamy and savory flavors perfect for a balanced meal any time of day.
INGREDIENTS
5 oz Chicken Breast
2 cups Cauliflower florets
1 medium Zucchini (spiralized)
1/2 cup Unsweetened Almond Milk
1 tsp Olive Oil
2 cloves Garlic
2 tbsp Nutritional Yeast
Salt & Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and cook the chicken until golden and fully cooked (about 5-7 minutes per side). Remove from the skillet and let rest.
Steam or microwave the cauliflower until very tender (about 6-8 minutes).
In a blender, combine the steamed cauliflower, unsweetened almond milk, garlic, nutritional yeast, and a pinch of salt and pepper. Blend until smooth to create a creamy sauce.
Return the blended sauce to the skillet and warm over low heat, stirring occasionally. Taste and adjust seasonings as needed.
Using a spiralizer or vegetable peeler, prepare the zucchini into noodles. Add them to the skillet with the sauce and gently toss until warm and slightly softened, about 2-3 minutes.
Slice the cooked chicken into strips and lay over the zucchini noodles. Drizzle with the cauliflower Alfredo sauce, and serve immediately.