YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
A wholesome twist on the classic Alfredo, featuring tender chicken breast atop a vibrant bed of zucchini noodles, all smothered in a creamy cauliflower-based sauce with a hint of garlic and nutritional yeast. This dish offers a satisfying balance of protein and veggies, perfect for a nourishing dinner.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower florets
1 medium Zucchini (spiralized)
1/2 cup Low-Fat Milk
1 tbsp Nutritional Yeast
1 clove Garlic
1 tsp Olive Oil
Salt & 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 cook the chicken for about 5-6 minutes per side until fully cooked and lightly browned. Remove from pan and let it rest.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the cauliflower and cook for 3-4 minutes until it begins to soften.
Pour in the low-fat milk and sprinkle in the nutritional yeast. Let the mixture simmer for 3-4 minutes, stirring occasionally, until the cauliflower is very soft and the sauce starts to thicken. Using an immersion blender or transferring to a blender, blend until smooth and creamy.
Meanwhile, spiralize the zucchini or use pre-made zucchini noodles. Lightly toss the noodles in the skillet just to warm them slightly without overcooking.
Slice the chicken into strips and plate over the zucchini noodles. Pour the creamy cauliflower alfredo sauce on top. Adjust seasoning with additional salt and pepper if needed.
Serve immediately and enjoy your nutritious, protein-packed meal!