YOUR SOLIN GENERATED RECIPE
Creamy Protein-Packed Macaroni with Lean Chicken and Hidden Veggies
Enjoy a hearty bowl of creamy macaroni where lean chicken, whole wheat pasta, and a secret blend of spinach and tomato paste come together in a protein-rich, satisfyingly smooth sauce accented with a touch of nonfat Greek yogurt and a sprinkle of low-fat cheese.
INGREDIENTS
3 oz Chicken Breast
2 oz Whole Wheat Macaroni (dry)
1/4 cup Nonfat Greek Yogurt
1 cup Spinach (raw)
2 tbsp Tomato Paste
0.5 oz Low-Fat Cheddar Cheese
2 cups Water
Salt and Pepper to taste
PREPARATION
Bring 2 cups of water to a boil in a medium saucepan and add the whole wheat macaroni. Cook according to package directions until al dente, then drain and set aside.
While the pasta is cooking, dice the chicken breast into small pieces. Season with a pinch of salt and pepper.
In a non-stick skillet over medium heat, cook the chicken pieces until they are thoroughly cooked and lightly browned, about 5-7 minutes.
Add the tomato paste to the skillet with the chicken and stir, allowing it to warm and coat the chicken evenly.
Toss in the raw spinach and let it wilt slightly in the residual heat from the chicken mixture.
Reduce heat to low and stir in the nonfat Greek yogurt to create a creamy sauce, ensuring the mixture is evenly combined.
Add the cooked macaroni to the skillet and gently toss until the pasta is well-coated with the creamy chicken and veggie sauce.
Plate the dish and sprinkle the low-fat cheddar cheese on top. Season with additional salt and pepper if desired.
Serve warm and enjoy your protein-packed, creamy macaroni!