YOUR SOLIN GENERATED RECIPE
Creamy Butternut Squash Mac & Cheese Bake with Crispy Chicken
Enjoy a delightful fusion of creamy butternut squash mac & cheese paired with crispy, tender chicken. This bake features a velvety sauce enriched with pureed butternut squash and reduced-fat cheddar, folded with whole wheat pasta and topped with a light breadcrumb crust. Perfect for a comforting meal any time of day.
INGREDIENTS
3 oz Chicken Breast
1/2 cup cooked Whole Wheat Elbow Macaroni
1/2 cup pureed Butternut Squash
1/4 cup shredded Reduced-Fat Cheddar Cheese
1/4 cup Low-Fat Milk
1 tbsp Whole Wheat Flour
1 tsp Butter
1 tbsp Whole Wheat Breadcrumbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Season the chicken breast with salt and pepper. In a non-stick pan, cook the chicken over medium-high heat until it is crispy on the outside and cooked through. Once done, dice the chicken into bite-sized pieces.
In the same pan, melt the teaspoon of butter over medium heat. Stir in the whole wheat flour to create a quick roux, cooking for about 1 minute.
Gradually whisk in the low-fat milk and scattered pureed butternut squash, ensuring a smooth, creamy sauce. Allow the mixture to simmer for 2-3 minutes until slightly thickened.
Fold in the reduced-fat cheddar cheese until it melts into the sauce.
Combine the cooked whole wheat pasta with the sauce and add the diced crispy chicken. Season with additional salt and pepper as needed.
Transfer the mixture into a lightly greased baking dish. Sprinkle the whole wheat breadcrumbs evenly on top for a crisp finish.
Bake in the preheated oven for 15-20 minutes until the top is golden and the dish is heated through.
Allow the bake to cool slightly before serving. Enjoy your creamy butternut squash mac & cheese with crispy chicken!