YOUR SOLIN GENERATED RECIPE
Healthy Creamy Butternut Squash Mac and Cheese with Crispy Topping
Enjoy a comforting twist on classic mac and cheese with a velvety, creamy sauce enriched by nonfat Greek yogurt and roasted butternut squash. Lean chicken breast boosts the protein content while whole wheat pasta provides hearty carbs, all finished with a crispy whole wheat breadcrumb topping and a sprinkle of reduced fat cheddar cheese for an extra burst of flavor.
INGREDIENTS
2 oz Chicken Breast
2 oz Whole Wheat Pasta (dry)
1 cup Roasted Butternut Squash
0.5 cup Nonfat Greek Yogurt
1 oz Reduced Fat Cheddar Cheese
0.25 cup Whole Wheat Breadcrumbs
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast lightly with your choice of spices (salt, pepper, and a hint of paprika), then bake or grill until fully cooked, about 10-12 minutes. Once cooked, dice or shred the chicken.
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
Roast the butternut squash cubes drizzled with a little olive oil, salt, and pepper on a baking sheet for 20 minutes or until tender.
In a saucepan, gently warm the nonfat Greek yogurt with the roasted butternut squash to create a creamy base. Stir in the diced chicken and mix well.
Combine the cooked pasta with the creamy squash mixture. Sprinkle in the reduced fat cheddar cheese and stir until it begins to melt.
Transfer the mac and cheese into an oven-safe dish. Evenly sprinkle the whole wheat breadcrumbs on top for a crispy finish.
Place in the oven for an additional 5-7 minutes until the topping becomes golden and crisp.
Serve warm and enjoy a balanced, wholesome meal packed with protein and comforting flavors.