YOUR SOLIN GENERATED RECIPE
Creamy Golden Baked Macaroni and Cheese
Oven-baked chickpea pasta and tender chicken breast folded into a velvety sharp cheddar sauce, emerging with a perfectly golden and bubbly crust.
INGREDIENTS
1.5 oz Chickpea pasta
3 oz Chicken breast
0.75 oz Sharp cheddar cheese
2 tbsp Non-fat Greek yogurt
0.25 cup Low-sodium chicken broth
0.5 cup Broccoli florets
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dijon mustard
PREPARATION
Preheat your oven to 375°F (190°C).
Boil the chickpea pasta in salted water for 2 minutes less than the package directions suggest, then drain and set aside.
In a small saucepan over low heat, whisk together the chicken broth, Greek yogurt, Dijon mustard, garlic powder, onion powder, salt, and pepper until the mixture is smooth.
Stir in half of the shredded cheddar cheese until it has completely melted into the sauce.
In a small oven-safe baking dish, combine the cooked pasta, diced chicken breast, and broccoli florets.
Pour the cheese sauce over the pasta mixture and stir gently to ensure everything is evenly coated.
Top with the remaining shredded cheddar cheese and bake for 10-12 minutes until the cheese is bubbly and the edges are slightly golden.