YOUR SOLIN GENERATED RECIPE
Creamy Golden Baked Macaroni and Cheese
Tender chickpea pasta and lean chicken breast tossed in a velvety Greek yogurt cheese sauce, then baked until the golden crust is perfectly bubbly.
INGREDIENTS
1.5 oz chickpea pasta
4 oz boneless skinless chicken breast
0.25 cup non-fat plain Greek yogurt
0.5 oz sharp cheddar cheese
1 tbsp nutritional yeast
0.5 cup broccoli florets
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
0.13 tsp black pepper
1 tbsp unsweetened almond milk
PREPARATION
Preheat your oven to 400°F and lightly grease a small oven-safe baking dish.
Cook the chickpea pasta in boiling salted water for 2 minutes less than the package directions suggest, then drain.
Steam the broccoli florets until they are tender-crisp and bright green.
In a large mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.
Stir in the cooked pasta, diced chicken breast, steamed broccoli, and half of the shredded cheddar cheese until everything is well coated.
Transfer the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.
Bake for 10 to 12 minutes until the cheese is melted and the sauce is bubbling around the edges.