YOUR SOLIN GENERATED RECIPE
Baked Chicken Mac and Cheese with Hidden Veggies and Crispy Topping
Enjoy a comforting twist on a classic with tender baked chicken, whole grain pasta smothered in a creamy, reduced-fat cheddar sauce infused with hidden pureed veggies, all crowned with a satisfying crispy breadcrumb topping. This dish offers a balanced mix of protein, carbs, and a touch of healthy fats, making it a nourishing meal for any time of day.
INGREDIENTS
3 oz Chicken Breast
1/2 cup cooked Whole Grain Pasta
1/4 cup Low-Fat Milk
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
1/2 cup Hidden Veggie Puree (Cauliflower & Carrot)
2 tbsp Whole Wheat Breadcrumbs
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the whole grain pasta according to package instructions until al dente, then drain and set aside.
In a small saucepan over medium heat, combine the low-fat milk and reduced-fat cheddar cheese. Stir continuously until the cheese is melted and the sauce is smooth.
Mix the hidden veggie puree into the cheese sauce until well combined.
In a baking dish, combine the cooked pasta, shredded chicken breast (pre-cooked or quickly seared before assembling), and the veggie cheese sauce. Gently toss to ensure even coating.
Sprinkle the whole wheat breadcrumbs evenly over the mixture for a crispy topping.
Bake in the preheated oven for 15-20 minutes until the dish is heated through and the topping turns golden brown.
Remove from the oven, let cool slightly, and serve warm.