YOUR SOLIN GENERATED RECIPE
Creamy Four-Cheese Macaroni Bake
Tender chickpea pasta and shredded chicken folded into a velvety four-cheese sauce, baked until the golden crust is bubbly and irresistible.
INGREDIENTS
2 oz chickpea macaroni pasta
3 oz cooked chicken breast
2 tbsp plain non-fat Greek yogurt
0.25 oz sharp cheddar cheese
0.25 oz mozzarella cheese
0.13 oz parmesan cheese
0.13 oz gruyere cheese
0.5 cup broccoli florets
1 tbsp unsweetened almond milk
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Cook the chickpea macaroni in boiling salted water for 2 minutes less than the package directions, then drain.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper until smooth.
Stir in the cooked chicken, chopped broccoli, and half of the cheddar, mozzarella, parmesan, and gruyere cheeses.
Add the par-cooked pasta to the bowl and toss thoroughly until every noodle is coated in the creamy sauce.
Transfer the mixture to the baking dish and top with the remaining cheese blend.
Bake for 15-20 minutes until the cheese is melted and the edges are golden brown.