YOUR SOLIN GENERATED RECIPE
Creamy Baked Macaroni with Lean Chicken and Roasted Broccoli
Enjoy a comforting and protein-packed meal featuring tender lean chicken paired with whole wheat macaroni enveloped in a light, creamy sauce. This dish is uplifted by the vibrant crunch of roasted broccoli and a hint of melted low-fat mozzarella, creating a delightful balance of textures and flavors perfect for any mealtime.
INGREDIENTS
4 oz Lean Chicken Breast
1 cup Whole Wheat Macaroni (cooked)
1/2 cup Low-Fat Milk
2 tbsp Light Cream Cheese
1 cup Broccoli
1/4 cup Low-Fat Mozzarella Cheese
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Season the lean chicken breast with salt and black pepper. Grill or bake the chicken until fully cooked, then chop into bite-sized pieces.
Cook the whole wheat macaroni according to package directions until al dente, then drain.
Steam or boil the broccoli until just tender, and then toss it lightly with a bit of salt and pepper. Alternatively, roast in the oven for a few minutes for extra flavor.
In a saucepan over medium heat, combine the low-fat milk and light cream cheese, stirring until the cream cheese is melted and the mixture is smooth. Add a pinch of salt and black pepper to enhance the flavor.
Mix the cooked macaroni, chopped chicken, and broccoli in a baking dish. Pour the creamy sauce over the mixture and stir to combine evenly.
Sprinkle the low-fat mozzarella cheese evenly on top. Bake in the preheated oven for about 15-20 minutes until the cheese is melted and slightly golden.
Remove from the oven and allow the dish to cool for a few minutes before serving.