YOUR SOLIN GENERATED RECIPE
Creamy Baked Chicken Mac and Cheese with Roasted Broccoli
Enjoy a wholesome and comforting twist on classic mac and cheese featuring tender chicken breast, whole wheat pasta, and a creamy low-fat sauce, all baked to perfection and paired with crispy roasted broccoli. A balanced dish that marries rich flavors with a light twist for your protein and calorie goals.
INGREDIENTS
3 oz Chicken Breast
1/2 cup dry Whole Wheat Elbow Pasta
1/4 cup Low-Fat Cheddar Cheese, shredded
2 tbsp Low-Fat Greek Yogurt
1 cup chopped Broccoli
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Cook the whole wheat pasta in boiling water per package instructions until al dente. Drain and set aside.
Season the chicken breast with salt and pepper. In a lightly oiled skillet, sear the chicken on both sides until lightly browned, then chop into bite-sized pieces.
In a mixing bowl, combine the cooked pasta, chopped chicken, low-fat cheddar cheese, and Greek yogurt. Stir until the ingredients are evenly coated in the creamy mixture. Season with additional salt and pepper if desired.
Transfer the pasta mixture into a lightly greased baking dish.
On a baking sheet, toss the chopped broccoli with olive oil, salt, and pepper. Spread evenly.
Place both the baking dish and the broccoli sheet into the oven. Bake the pasta mixture for about 15-20 minutes, until the cheese melts and the dish is heated through, and roast the broccoli until tender and slightly crispy on the edges, about 20 minutes.
Remove from the oven and let cool slightly before serving.