YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a delightful twist on classic Alfredo with tender grilled chicken breast served atop a bed of zucchini noodles, all smothered in a silky, creamy cauliflower sauce. This dish balances harmonious flavors and textures, offering a comforting yet light meal perfect for any time of day.
INGREDIENTS
4 ounces Chicken Breast
1 cup Cauliflower
1 medium Zucchini
1/2 cup Unsweetened Almond Milk
1 tablespoon Olive Oil
2 cloves Garlic
1/2 cup Vegetable Broth
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 fully cooked (about 5-6 minutes per side). Remove from the skillet and set aside.
In the same skillet, add minced garlic and sauté until fragrant (about 1 minute).
Add the chopped cauliflower and vegetable broth, and simmer until the cauliflower is tender, about 8-10 minutes.
Transfer the cooked cauliflower, garlic, and broth mixture to a blender. Add the unsweetened almond milk and blend until smooth and creamy. Season the sauce with salt and pepper to taste.
Spiralize or julienne the zucchini to form noodles. Lightly sauté the zucchini noodles in the skillet for 2-3 minutes until slightly tender but still retaining a crisp bite.
Slice the chicken breast and serve atop the zucchini noodles. Drizzle the creamy cauliflower Alfredo sauce over the chicken and noodles.
Enjoy your light yet satisfying meal!