YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Baked Pasta with Chicken and Cauliflower Cheese
Savor a hearty bowl of creamy baked pasta combining tender chicken breast, whole wheat pasta, and a velvety cauliflower cheese sauce accented with a hint of Greek yogurt. This dish strikes a perfect balance between comfort and nutrition, offering a rich flavor profile and a satisfying texture that appeals to both breakfast, lunch, or dinner cravings.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1 cup Cauliflower
1/3 cup Low-Fat Cheddar Cheese (shredded)
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
1 cup Spinach
1 clove Garlic
Pinch of Black Pepper
Pinch of Salt
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat pasta according to package instructions until just al dente. Drain and set aside.
Steam or lightly boil the cauliflower until tender, then roughly chop it.
Season the chicken breast with a pinch of salt, black pepper, and minced garlic. Heat olive oil in a skillet over medium heat and sear the chicken for about 3-4 minutes on each side until lightly browned. Finish cooking in the skillet or bake in the oven until the chicken is fully cooked. Once done, dice the chicken into bite-sized pieces.
In a blender or food processor, combine the steamed cauliflower, nonfat Greek yogurt, a handful of spinach, and a pinch of salt and pepper. Blend until you obtain a creamy sauce consistency.
In a large bowl, mix the cooked pasta, diced chicken, and blended cauliflower sauce. Stir in the shredded low-fat cheddar cheese for extra creaminess and sprinkle in additional spinach if desired for color and texture.
Transfer the mixture into a lightly greased baking dish. Top with a few extra shreds of cheese if you like a cheesier top.
Bake for 15-20 minutes until the dish is heated through and the top is slightly golden.
Serve warm and enjoy your high-protein creamy baked pasta meal.