YOUR SOLIN GENERATED RECIPE
Baked Creamy Chicken and Butternut Squash Macaroni
Enjoy a comforting bowl of baked chicken and butternut squash macaroni—a perfect balance of lean protein, hearty vegetables, and whole wheat pasta tossed in a light, creamy sauce. This dish blends tender chicken with sweet, roasted squash, elevated by a tangy Greek yogurt and low-fat milk creaminess, all topped with a sprinkle of light mozzarella cheese.
INGREDIENTS
4 oz Chicken Breast
1 cup diced Butternut Squash
1/2 cup cooked Whole Wheat Macaroni
1/4 cup Nonfat Greek Yogurt
1/4 cup Low-Fat Milk
1 oz Light Mozzarella Cheese
1 tbsp Whole Wheat Flour
1 clove Garlic, minced
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
In a skillet over medium heat, lightly sauté the minced garlic until fragrant.
Add diced butternut squash to the skillet and cook until slightly tender, about 5 minutes. Season with salt and pepper.
In a separate pan, cook whole wheat macaroni according to package directions until al dente; drain and set aside.
Meanwhile, season the chicken breast with salt and pepper. Sear the chicken in an oven-safe skillet over medium-high heat for 2-3 minutes per side until lightly browned.
Mix the Greek yogurt, low-fat milk, and whole wheat flour in a bowl to form a light creamy sauce.
Combine the sautéed squash, cooked macaroni, and creamy sauce in the skillet with the chicken. Spoon the mixture over the chicken.
Sprinkle the light mozzarella cheese evenly on top.
Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the chicken is cooked through and the sauce is bubbly.
Remove from the oven, let rest for a few minutes, then serve warm.