YOUR SOLIN GENERATED RECIPE
Creamy Baked Chicken Mac and Cheese
Tender chicken and chickpea pasta are baked in a velvety Greek yogurt cheese sauce with vibrant broccoli florets for a comforting, protein-packed meal.
INGREDIENTS
3 oz boneless skinless chicken breast
1.5 oz chickpea elbow pasta
0.25 cup plain non-fat Greek yogurt
1 oz shredded sharp cheddar cheese
1 cup broccoli florets
0.25 cup unsweetened almond milk
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C).
Boil the chickpea pasta in salted water for 2 minutes less than the package instructions suggest, then drain and set aside.
Dice the chicken breast into small, bite-sized pieces and season them with the sea salt, black pepper, garlic powder, and onion powder.
In a large mixing bowl, whisk together the Greek yogurt, almond milk, half of the shredded cheddar cheese, and the smoked paprika until the sauce is smooth.
Gently fold the par-cooked pasta, seasoned chicken pieces, and chopped broccoli florets into the yogurt sauce until everything is evenly coated.
Transfer the mixture into a small oven-safe baking dish and top with the remaining shredded cheddar cheese.
Bake for 20 to 25 minutes until the chicken is fully cooked through and the cheese topping is bubbly and golden brown.