YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a light yet creamy dish featuring tender chicken breast served on a bed of zucchini noodles and a silky cauliflower Alfredo sauce. This dish is comforting and satisfying with a velvety texture that combines the natural sweetness of cauliflower and the subtle umami of nutritional yeast.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower
1 medium Zucchini (spiralized)
2 oz Low-Fat Cream Cheese
1/4 cup Unsweetened Almond Milk
1 tbsp Nutritional Yeast
1 tsp Olive Oil
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper. In a non-stick skillet, heat the olive oil over medium heat and sauté the chicken until fully cooked and golden brown on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and lightly sauté until fragrant, about 30 seconds.
Add the cauliflower florets along with a splash of almond milk to the skillet. Cover and simmer until the cauliflower is soft, about 8-10 minutes.
Transfer the softened cauliflower and garlic to a blender. Add the low-fat cream cheese, remaining almond milk, and nutritional yeast. Blend until smooth and creamy. Season with salt and pepper as needed.
Return the sauce to the skillet and warm over low heat.
Add the spiralized zucchini noodles to the skillet and toss gently to coat with the sauce. Heat for 2-3 minutes until the noodles are slightly tender but still crisp.
Slice the cooked chicken breast and serve over the zucchini noodles with a generous drizzle of the creamy cauliflower Alfredo sauce.