YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower Alfredo Chicken with Zucchini Noodles
Enjoy a comforting twist on a classic Italian favorite with tender chicken breast served over a bed of vibrant zucchini noodles and smothered in a rich, creamy cauliflower Alfredo sauce. This dish delights with its smooth sauce, perfectly seasoned chicken, and fresh, spiralized zucchini, creating a satisfying meal without excess calories.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower Florets
1/2 cup Unsweetened Almond Milk
2 medium Zucchini
1 tsp Olive Oil
1 clove Garlic
1 tbsp Nutritional Yeast
Pinch Salt
Pinch Black Pepper
1 tsp Italian Seasoning
PREPARATION
Preheat a skillet over medium heat and add olive oil.
Season the chicken breast with salt, black pepper, and Italian seasoning.
Sear the chicken breast until golden on both sides and cooked through, about 5-7 minutes per side. Remove from pan and set aside.
In the same skillet, add minced garlic and sauté until fragrant.
Add cauliflower florets and unsweetened almond milk. Bring to a simmer and let the cauliflower soften for about 8-10 minutes.
Transfer the cauliflower mixture to a blender, add nutritional yeast, and blend until smooth to create the Alfredo sauce.
Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchini. Lightly toss them in the skillet for 2-3 minutes to warm but maintain firm texture.
Slice the cooked chicken and plate it over the zucchini noodles, drizzling the creamy cauliflower Alfredo sauce on top.
Finish with a sprinkle of extra Italian seasoning or black pepper if desired and serve immediately.