YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Broccoli Baked Macaroni
A comforting and wholesome baked macaroni dish featuring tender chicken, crisp broccoli, and a light, creamy sauce made with Greek yogurt and low-fat milk. Perfectly balanced to satisfy hunger while keeping calories in check.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Elbow Macaroni
1 cup Broccoli
1/4 cup Nonfat Greek Yogurt
1/4 cup Low-Fat Milk
1/8 cup Shredded Low-Fat Cheese
1 tsp Olive Oil
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Cook the elbow macaroni according to package directions until al dente, then drain.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.
Add diced chicken breast to the skillet, season with salt and pepper, and cook until the chicken is browned and cooked through, about 5-7 minutes.
While the chicken is cooking, lightly steam the broccoli until just tender.
In a mixing bowl, combine nonfat Greek yogurt and low-fat milk. Stir in half of the shredded cheese and a pinch of salt and pepper.
Mix together the cooked macaroni, chicken, broccoli, and creamy sauce. Transfer the mixture into a baking dish.
Sprinkle the remaining shredded cheese over the top.
Bake in the preheated oven for 15-20 minutes or until the cheese is melted and the dish is heated through.
Remove from oven, let it cool for a few minutes, and serve warm.