YOUR SOLIN GENERATED RECIPE
Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles
Enjoy a lighter twist on the classic chicken alfredo without compromising on flavor. Tender chicken breast meets fresh zucchini noodles, smothered in a silky, creamy sauce crafted from nonfat Greek yogurt and a hint of Parmesan. A perfect blend of satisfying protein and fresh veggies makes this dish both nourishing and delectable.
INGREDIENTS
4 oz Chicken Breast
1 medium Zucchini (spiralized)
1/4 cup Nonfat Greek Yogurt
1/4 cup additional Nonfat Greek Yogurt
2 tbsp Grated Parmesan Cheese
1/2 cup Low Sodium Chicken Broth
1 tsp Olive Oil
1 clove Garlic, minced
Salt and Black Pepper to taste
PREPARATION
Season the chicken breast lightly with salt and black pepper.
Heat olive oil in a skillet over medium heat and add minced garlic. Sauté for about 30 seconds until fragrant.
Add the chicken breast to the skillet and cook for about 5-6 minutes per side until golden and cooked through. Remove from heat and let it rest for a few minutes before slicing.
In the meantime, add the low sodium chicken broth to the skillet and bring to a simmer, scraping any browned bits from the bottom.
Stir in both portions of nonfat Greek yogurt gradually, ensuring the sauce remains smooth. Add the grated Parmesan cheese and stir until well combined.
Toss in the spiralized zucchini noodles into the sauce and simmer for 2-3 minutes, just until they soften slightly while retaining their crunch.
Slice the chicken breast into strips and place over the zucchini noodles and creamy sauce. Adjust seasoning with salt and pepper if needed.
Serve immediately and enjoy your light yet satisfying Chicken Alfredo.