YOUR SOLIN GENERATED RECIPE
Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles
Enjoy a lighter spin on a classic Alfredo dish with tender chicken breast and fresh zucchini noodles smothered in a creamy, tangy sauce featuring nonfat Greek yogurt and a hint of Parmesan. This dish is both satisfying and nourishing, perfect for a wholesome meal any time of day.
INGREDIENTS
4 ounces Chicken Breast
1 medium Zucchini (spiralized)
1/2 cup Nonfat Greek Yogurt
1 tablespoon Grated Parmesan Cheese
1/4 cup Low-Fat Milk
1 teaspoon Olive Oil
1 clove Garlic
1/4 cup Low-Sodium Chicken Broth
PREPARATION
Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and add the chicken. Cook for about 5-7 minutes per side until fully cooked and golden. Remove from skillet and let it rest before slicing.
Using a spiralizer, create zucchini noodles from the medium zucchini. Set aside.
In the same skillet, reduce heat to low and add minced garlic. Sauté briefly until fragrant, being careful not to burn it.
Pour in the low-sodium chicken broth and allow it to simmer for 1-2 minutes to deglaze the pan, scraping up any browned bits.
Stir in the nonfat Greek yogurt and low-fat milk, whisking to combine into a smooth, creamy sauce. Let it warm gently without boiling.
Add the grated Parmesan cheese into the sauce and stir until melted and well incorporated.
Return the sliced chicken to the skillet to heat through in the sauce. Toss in the zucchini noodles and gently mix to coat evenly, cooking for an additional 1-2 minutes until the noodles are just tender.
Serve immediately, garnishing with extra Parmesan or fresh herbs if desired.