YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Baked Macaroni and Cheese
Tender chickpea pasta and lean chicken breast are tossed in a velvety yogurt-cheese sauce and baked until bubbly and golden.
INGREDIENTS
2 oz chickpea pasta
3 oz cooked chicken breast
0.25 cup nonfat plain Greek yogurt
0.5 oz sharp cheddar cheese
2 tbsp low-sodium chicken broth
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Cook the chickpea pasta in a pot of boiling salted water for 2 minutes less than the package instructions suggest, then drain.
In a medium mixing bowl, whisk together the Greek yogurt, chicken broth, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.
Stir the shredded cooked chicken and half of the cheddar cheese into the yogurt mixture.
Add the cooked pasta to the bowl and toss until every noodle is thoroughly coated in the sauce.
Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.
Bake for 10 to 12 minutes, or until the cheese is melted and the edges are beginning to bubble.