YOUR SOLIN GENERATED RECIPE
Creamy Baked Macaroni and Cheese
High-protein chickpea pasta and tender chicken breast baked in a velvety Greek yogurt and sharp cheddar sauce with a hint of smoky paprika.
INGREDIENTS
2 oz dry chickpea pasta
3 oz cooked chicken breast
1 oz sharp cheddar cheese
0.25 cup non-fat Greek yogurt
0.5 cup cauliflower florets
1 tbsp unsweetened almond milk
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.
Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions, adding the cauliflower florets during the last 3 minutes of boiling.
Drain the pasta and cauliflower, reserving 2 tablespoons of the hot pasta water.
In a large mixing bowl, whisk together the Greek yogurt, almond milk, reserved pasta water, garlic powder, onion powder, sea salt, and black pepper until smooth.
Fold the cooked pasta, cauliflower, diced chicken breast, and half of the shredded cheddar cheese into the yogurt mixture until evenly coated.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Top with the remaining cheddar cheese and a sprinkle of smoked paprika.
Bake for 12-15 minutes until the cheese is melted and the edges are slightly golden and bubbly.