YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Baked Macaroni and Cheese
High-protein chickpea pasta and tender shredded chicken are folded into a velvety Greek yogurt cheese sauce and baked until bubbly and golden.
INGREDIENTS
2 oz chickpea pasta
4 oz chicken breast
0.25 cup plain non-fat Greek yogurt
0.25 cup unsweetened almond milk
1 tbsp nutritional yeast
1 tbsp sharp cheddar cheese
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Boil the chickpea pasta in salted water according to the package instructions until al dente, then drain and set aside.
While the pasta cooks, shred or dice the cooked chicken breast into bite-sized pieces.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until the sauce is smooth and creamy.
Add the cooked pasta and shredded chicken to the bowl, tossing gently until every noodle is thoroughly coated in the sauce.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Top with the shredded sharp cheddar cheese and a dusting of smoked paprika for a hint of color and smoke.
Bake for 15 minutes, or until the cheese is melted and the edges of the sauce are bubbling.