Creamy Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo with Zucchini Noodles

Savor a satisfying twist on the classic Alfredo with tender, seared chicken breast nestled atop vibrant zucchini noodles. The sauce is a creamy blend of low-fat cream cheese, unsweetened almond milk, a hint of olive oil and freshly grated Parmesan, creating a velvety coating that perfectly complements the savory chicken and crisp zucchini.

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NUTRITION

433kcal
Protein
37.6g
Fat
26.6g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 medium Zucchini

1 tbsp Olive Oil

1/4 cup Low-Fat Cream Cheese

1/4 cup Unsweetened Almond Milk

2 tbsp Grated Parmesan Cheese

2 cloves Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and sear the chicken breast until golden and cooked through, about 5-6 minutes per side. Once cooked, remove from the pan and slice into strips.

  • 2

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Lower the heat and add the low-fat cream cheese and unsweetened almond milk. Stir continuously to blend into a smooth, creamy sauce.

  • 4

    Mix in the grated Parmesan cheese and continue stirring until the sauce thickens slightly. Adjust salt and pepper as needed.

  • 5

    Add the spiralized zucchini noodles to the skillet, gently tossing them in the sauce. Cook for about 2-3 minutes until the noodles are just tender.

  • 6

    Return the sliced chicken to the skillet and mix well to ensure all components are evenly coated in the creamy Alfredo sauce.

  • 7

    Serve immediately while warm, enjoying the rich flavors and light textures.

Creamy Chicken Alfredo with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken Alfredo with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Alfredo with Zucchini Noodles

Savor a satisfying twist on the classic Alfredo with tender, seared chicken breast nestled atop vibrant zucchini noodles. The sauce is a creamy blend of low-fat cream cheese, unsweetened almond milk, a hint of olive oil and freshly grated Parmesan, creating a velvety coating that perfectly complements the savory chicken and crisp zucchini.

NUTRITION

433kcal
Protein
37.6g
Fat
26.6g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 medium Zucchini

1 tbsp Olive Oil

1/4 cup Low-Fat Cream Cheese

1/4 cup Unsweetened Almond Milk

2 tbsp Grated Parmesan Cheese

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and sear the chicken breast until golden and cooked through, about 5-6 minutes per side. Once cooked, remove from the pan and slice into strips.

  • 2

    In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Lower the heat and add the low-fat cream cheese and unsweetened almond milk. Stir continuously to blend into a smooth, creamy sauce.

  • 4

    Mix in the grated Parmesan cheese and continue stirring until the sauce thickens slightly. Adjust salt and pepper as needed.

  • 5

    Add the spiralized zucchini noodles to the skillet, gently tossing them in the sauce. Cook for about 2-3 minutes until the noodles are just tender.

  • 6

    Return the sliced chicken to the skillet and mix well to ensure all components are evenly coated in the creamy Alfredo sauce.

  • 7

    Serve immediately while warm, enjoying the rich flavors and light textures.