Creamy Baked Macaroni with Butternut Squash and Lean Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Baked Macaroni with Butternut Squash and Lean Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Baked Macaroni with Butternut Squash and Lean Chicken

A comforting and balanced dish featuring tender lean chicken, whole wheat macaroni, and sweet roasted butternut squash, all combined in a creamy light sauce and topped with a sprinkle of low-fat mozzarella. This dish offers a satisfying mix of textures and flavors, with a creamy, savory base that perfectly complements the natural sweetness of roasted squash.

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NUTRITION

410kcal
Protein
49g
Fat
8.1g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Chicken Breast

0.75 cup Whole Wheat Elbow Macaroni

0.5 cup Butternut Squash

1 tablespoon Low-Fat Cream Cheese

1 ounce Low-Fat Mozzarella Cheese (Shredded)

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat macaroni according to package instructions until al dente; drain and set aside.

  • 3

    Cut butternut squash into small cubes, toss with a little garlic powder, salt, and pepper, and roast in the oven for about 20 minutes until tender.

  • 4

    Season the lean chicken breast with salt, pepper, and a pinch of garlic powder. Bake or grill until fully cooked, then dice into bite-sized pieces.

  • 5

    In a mixing bowl, combine the cooked macaroni, roasted butternut squash, and diced chicken.

  • 6

    Stir in the low-fat cream cheese until evenly distributed. Transfer the mixture into a baking dish.

  • 7

    Top the dish with shredded low-fat mozzarella cheese and return to the oven for an additional 10 minutes until the cheese is melted and slightly golden.

  • 8

    Let the dish cool slightly before serving to enjoy its creamy texture and balanced flavors.

Creamy Baked Macaroni with Butternut Squash and Lean Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Baked Macaroni with Butternut Squash and Lean Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Baked Macaroni with Butternut Squash and Lean Chicken

A comforting and balanced dish featuring tender lean chicken, whole wheat macaroni, and sweet roasted butternut squash, all combined in a creamy light sauce and topped with a sprinkle of low-fat mozzarella. This dish offers a satisfying mix of textures and flavors, with a creamy, savory base that perfectly complements the natural sweetness of roasted squash.

NUTRITION

410kcal
Protein
49g
Fat
8.1g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Chicken Breast

0.75 cup Whole Wheat Elbow Macaroni

0.5 cup Butternut Squash

1 tablespoon Low-Fat Cream Cheese

1 ounce Low-Fat Mozzarella Cheese (Shredded)

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat macaroni according to package instructions until al dente; drain and set aside.

  • 3

    Cut butternut squash into small cubes, toss with a little garlic powder, salt, and pepper, and roast in the oven for about 20 minutes until tender.

  • 4

    Season the lean chicken breast with salt, pepper, and a pinch of garlic powder. Bake or grill until fully cooked, then dice into bite-sized pieces.

  • 5

    In a mixing bowl, combine the cooked macaroni, roasted butternut squash, and diced chicken.

  • 6

    Stir in the low-fat cream cheese until evenly distributed. Transfer the mixture into a baking dish.

  • 7

    Top the dish with shredded low-fat mozzarella cheese and return to the oven for an additional 10 minutes until the cheese is melted and slightly golden.

  • 8

    Let the dish cool slightly before serving to enjoy its creamy texture and balanced flavors.