YOUR SOLIN GENERATED RECIPE
Healthy Baked Mac and Cheese with Chicken and Broccoli
A wholesome twist on a classic comfort dish, this baked mac and cheese brings tender pieces of chicken and vibrant broccoli to a light, whole-grain pasta base. With a creamy, reduced-fat cheese sauce enhanced by a hint of low-fat milk, this recipe is both satisfying and balanced, delivering a nourishing meal perfect for any time of the day.
INGREDIENTS
4 oz Chicken Breast
1/2 cup dry Whole Wheat Elbow Pasta
1/2 cup shredded Reduced-Fat Cheddar Cheese
1 cup chopped Broccoli
1/4 cup Low-Fat Milk
1/2 tbsp Whole Wheat Flour
Black Pepper and Salt to taste
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat pasta in lightly salted water until just al dente, then drain and set aside.
Season the chicken breast with salt and pepper. In a skillet over medium heat, lightly sear the chicken on both sides until it is golden and nearly cooked through, about 3-4 minutes per side. Remove from the skillet and dice into bite-sized pieces.
Steam or lightly blanch the chopped broccoli until tender but still vibrant in color.
In the same skillet, sprinkle the whole wheat flour and stir for about 1 minute to form a roux. Gradually whisk in the low-fat milk and a small amount of water if necessary, stirring continuously until a light, smooth sauce forms.
Combine the cooked pasta, diced chicken, broccoli, and reduced-fat cheddar cheese in a large bowl. Pour in the white sauce and stir until evenly mixed. Adjust seasonings with additional salt and pepper as needed.
Transfer the mixture to a lightly greased baking dish and bake for about 15-20 minutes until the dish is bubbly and the top is lightly golden.
Remove from the oven and let it rest for a few minutes before serving.