YOUR SOLIN GENERATED RECIPE
Creamy Lightened-Up Chicken Alfredo with Zucchini Noodles
Enjoy a lighter twist on the classic chicken alfredo without compromising on rich flavor. Tender chicken breast is paired with zucchini noodles and a creamy, dairy-light sauce enhanced with garlic and a sprinkle of Parmesan. This dish delivers a satisfying balance of protein and flavor while staying light and refreshing.
INGREDIENTS
5 oz Chicken Breast
1 medium Zucchini (spiralized)
1/4 cup Skim Milk
1 tbsp Fat-Free Cream Cheese
2 tbsp Grated Parmesan Cheese
1 tsp Olive Oil
2 cloves Garlic
1 small Onion
Salt & Pepper to taste
PREPARATION
Start by spiralizing the zucchini into noodles and set aside.
Slice the chicken breast into bite-sized pieces, season with salt and pepper.
Heat the olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.
Add the chicken pieces to the skillet and cook until golden and fully cooked through.
In a small bowl, whisk together the skim milk and fat-free cream cheese until smooth.
Reduce the heat and add the zucchini noodles to the skillet with the chicken. Pour the milk mixture over the top.
Gently toss everything together, allowing the sauce to warm and lightly thicken. Avoid overcooking the zucchini.
Sprinkle grated Parmesan cheese over the dish and stir until evenly distributed.
Taste and adjust seasoning with salt and pepper as needed before serving.