Creamy Protein-Packed Baked Macaroni

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Protein-Packed Baked Macaroni

YOUR SOLIN GENERATED RECIPE

Creamy Protein-Packed Baked Macaroni

Tender chickpea pasta and lean chicken breast are folded into a velvety, protein-rich cheese sauce and baked until the golden crust is perfectly bubbly.

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NUTRITION

504kcal
Protein
51.8g
Fat
13.3g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea elbow pasta

2.5 oz cooked chicken breast

0.25 cup plain nonfat Greek yogurt

0.75 oz sharp cheddar cheese

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Boil the chickpea pasta in salted water for approximately 2 minutes less than the package instructions to ensure it remains al dente after baking.

  • 3

    Steam the broccoli florets until they are bright green and tender-crisp.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, nutritional yeast, garlic powder, and onion powder.

  • 5

    Drain the pasta, reserving 2 tablespoons of the hot cooking water to help create a smooth sauce.

  • 6

    Fold the cooked pasta, diced chicken breast, and steamed broccoli into the yogurt mixture, adding the reserved pasta water as needed for desired creaminess.

  • 7

    Season the mixture with sea salt and black pepper, then transfer everything into the prepared baking dish.

  • 8

    Bake for 10-12 minutes until the cheese is fully melted and the edges are slightly golden and bubbling.

Creamy Protein-Packed Baked Macaroni

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Protein-Packed Baked Macaroni

YOUR SOLIN GENERATED RECIPE

Creamy Protein-Packed Baked Macaroni

Tender chickpea pasta and lean chicken breast are folded into a velvety, protein-rich cheese sauce and baked until the golden crust is perfectly bubbly.

NUTRITION

504kcal
Protein
51.8g
Fat
13.3g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea elbow pasta

2.5 oz cooked chicken breast

0.25 cup plain nonfat Greek yogurt

0.75 oz sharp cheddar cheese

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Boil the chickpea pasta in salted water for approximately 2 minutes less than the package instructions to ensure it remains al dente after baking.

  • 3

    Steam the broccoli florets until they are bright green and tender-crisp.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, nutritional yeast, garlic powder, and onion powder.

  • 5

    Drain the pasta, reserving 2 tablespoons of the hot cooking water to help create a smooth sauce.

  • 6

    Fold the cooked pasta, diced chicken breast, and steamed broccoli into the yogurt mixture, adding the reserved pasta water as needed for desired creaminess.

  • 7

    Season the mixture with sea salt and black pepper, then transfer everything into the prepared baking dish.

  • 8

    Bake for 10-12 minutes until the cheese is fully melted and the edges are slightly golden and bubbling.