YOUR SOLIN GENERATED RECIPE
Chicken and Creamy High-Protein Baked Macaroni
A wholesome and comforting baked macaroni dish featuring tender chicken, whole wheat pasta, and a creamy blend of nonfat Greek yogurt and part-skim mozzarella. This dish offers a balanced profile of high-quality protein and satisfying flavor, perfect for any meal of the day.
INGREDIENTS
3 oz Chicken Breast
0.5 cup Whole Wheat Macaroni (cooked)
0.25 cup Nonfat Greek Yogurt
0.25 cup Part-Skim Mozzarella Cheese (shredded)
1 cup Spinach
1 tsp Olive Oil
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat macaroni according to the package directions until al dente, then drain and set aside.
Heat the olive oil in a skillet over medium heat. Add small diced chicken breast and season with garlic powder, onion powder, salt, and pepper. Sauté until the chicken is cooked through and lightly browned.
In a mixing bowl, combine the cooked macaroni, sautéed chicken, spinach (toss in raw, allowing it to wilt slightly from the heat), nonfat Greek yogurt, and shredded mozzarella cheese. Stir gently until evenly mixed.
Transfer the mixture into a lightly greased baking dish and spread out evenly.
Bake in the preheated oven for about 15-20 minutes or until the cheese is melted and the dish is heated through.
Remove from the oven, let it cool slightly, and serve warm.