Creamy Baked Macaroni and Cheese

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

Creamy Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Baked Macaroni and Cheese

Tender chickpea pasta and juicy roasted chicken breast are folded into a velvety yogurt-based cheese sauce and baked until bubbling and golden.

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NUTRITION

419kcal
Protein
49.1g
Fat
7.2g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea macaroni pasta

4 oz chicken breast

0.25 cup plain non-fat greek yogurt

1 tbsp nutritional yeast

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

2 tbsp unsweetened almond milk

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

  • 2

    Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest, then drain and set aside.

  • 3

    Season the chicken breast with sea salt, black pepper, and garlic powder, then bake or pan-sear until it reaches an internal temperature of 165°F.

  • 4

    Dice the cooked chicken into small, bite-sized pieces.

  • 5

    In a large mixing bowl, whisk together the Greek yogurt, nutritional yeast, parmesan cheese, Dijon mustard, and almond milk until the sauce is smooth and creamy.

  • 6

    Add the cooked pasta, diced chicken, and fresh baby spinach to the bowl, tossing thoroughly until everything is evenly coated in the sauce.

  • 7

    Transfer the mixture to the prepared baking dish and bake for 10 to 15 minutes until the sauce is bubbling and the top is slightly golden.

Creamy Baked Macaroni and Cheese

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

Creamy Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Baked Macaroni and Cheese

Tender chickpea pasta and juicy roasted chicken breast are folded into a velvety yogurt-based cheese sauce and baked until bubbling and golden.

NUTRITION

419kcal
Protein
49.1g
Fat
7.2g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea macaroni pasta

4 oz chicken breast

0.25 cup plain non-fat greek yogurt

1 tbsp nutritional yeast

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

2 tbsp unsweetened almond milk

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

  • 2

    Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest, then drain and set aside.

  • 3

    Season the chicken breast with sea salt, black pepper, and garlic powder, then bake or pan-sear until it reaches an internal temperature of 165°F.

  • 4

    Dice the cooked chicken into small, bite-sized pieces.

  • 5

    In a large mixing bowl, whisk together the Greek yogurt, nutritional yeast, parmesan cheese, Dijon mustard, and almond milk until the sauce is smooth and creamy.

  • 6

    Add the cooked pasta, diced chicken, and fresh baby spinach to the bowl, tossing thoroughly until everything is evenly coated in the sauce.

  • 7

    Transfer the mixture to the prepared baking dish and bake for 10 to 15 minutes until the sauce is bubbling and the top is slightly golden.