YOUR SOLIN GENERATED RECIPE
Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles
Enjoy a revitalized twist on classic Alfredo by using lightened-up ingredients that keep things creamy yet fresh. Tender chicken breast pairs with zucchini noodles and a smooth sauce crafted from nonfat Greek yogurt and a hint of Parmesan, enhanced by garlic and mushrooms for that savory depth. A delicious and balanced meal perfect for a nutritious dinner.
INGREDIENTS
4 ounces Chicken Breast
2 cups Zucchini Noodles
1/2 cup Nonfat Greek Yogurt
1 tablespoon Reduced Fat Parmesan Cheese
1/2 cup Mushrooms
1 clove Garlic
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt and pepper on both sides.
In a non-stick pan, heat the olive oil over medium-high heat and sauté the chicken breast until cooked through and lightly browned, about 5-6 minutes per side. Remove and set aside.
In the same pan, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and the garlic becomes aromatic, about 3-4 minutes.
Add the zucchini noodles to the pan and cook for 2-3 minutes until they start to soften, stirring occasionally.
Lower the heat to medium-low and stir in the nonfat Greek yogurt along with the reduced fat Parmesan cheese. Mix well to form a creamy sauce. If the sauce feels too thick, add a splash of water.
Slice the cooked chicken breast and return it to the pan, gently combining with the sauce and noodles.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve warm and enjoy your light, creamy chicken alfredo with zucchini noodles.