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 lighter twist on a classic Italian favorite with succulent grilled chicken, tender zucchini noodles, and a creamy, tangy Alfredo sauce crafted from low-fat cream cheese and a hint of garlic. This dish delivers a satisfying blend of textures and flavors while keeping it lean and balanced.

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NUTRITION

355kcal
Protein
44.8g
Fat
13.8g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Zucchini

2 ounces Low-Fat Cream Cheese

1/4 cup Nonfat Milk

1 teaspoon Olive Oil

1 clove Garlic

Salt & Pepper, to taste

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill or sear the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes before slicing into strips.

  • 3

    Using a spiralizer or a vegetable peeler, create zucchini noodles from the medium zucchini.

  • 4

    In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the low-fat cream cheese and nonfat milk to the saucepan. Stir continuously until the mixture becomes smooth and forms a creamy sauce. Adjust the heat to low if needed.

  • 6

    Toss the zucchini noodles in the sauce until they are well coated. Heat gently for 1-2 minutes, just to warm the noodles without losing their crunch.

  • 7

    Plate the zucchini noodles, top with the sliced grilled chicken, and drizzle any remaining sauce over the chicken.

  • 8

    Finish with a sprinkle of salt and pepper to taste, and serve immediately.

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 lighter twist on a classic Italian favorite with succulent grilled chicken, tender zucchini noodles, and a creamy, tangy Alfredo sauce crafted from low-fat cream cheese and a hint of garlic. This dish delivers a satisfying blend of textures and flavors while keeping it lean and balanced.

NUTRITION

355kcal
Protein
44.8g
Fat
13.8g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Zucchini

2 ounces Low-Fat Cream Cheese

1/4 cup Nonfat Milk

1 teaspoon Olive Oil

1 clove Garlic

Salt & Pepper, to taste

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill or sear the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes before slicing into strips.

  • 3

    Using a spiralizer or a vegetable peeler, create zucchini noodles from the medium zucchini.

  • 4

    In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 5

    Add the low-fat cream cheese and nonfat milk to the saucepan. Stir continuously until the mixture becomes smooth and forms a creamy sauce. Adjust the heat to low if needed.

  • 6

    Toss the zucchini noodles in the sauce until they are well coated. Heat gently for 1-2 minutes, just to warm the noodles without losing their crunch.

  • 7

    Plate the zucchini noodles, top with the sliced grilled chicken, and drizzle any remaining sauce over the chicken.

  • 8

    Finish with a sprinkle of salt and pepper to taste, and serve immediately.