YOUR SOLIN GENERATED RECIPE
Baked Macaroni and Cheese Casserole
Tender chickpea pasta and lean chicken breast are baked in a velvety Greek yogurt cheese sauce, creating a bubbly and golden comfort dish.
INGREDIENTS
3 oz chicken breast
1.5 oz chickpea elbow pasta
1 oz sharp cheddar cheese
0.25 cup nonfat plain Greek yogurt
0.25 cup skim milk
0.5 cup broccoli florets
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.13 tsp black pepper
1 tsp olive oil
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 for 2 minutes less than the package directions, then drain.
Heat the olive oil in a skillet over medium heat and sauté the diced chicken breast until golden and cooked through.
In a large mixing bowl, whisk together the Greek yogurt, skim milk, garlic powder, onion powder, sea salt, and black pepper until the sauce is smooth.
Fold the cooked pasta, sautéed chicken, broccoli florets, and half of the shredded cheddar cheese into the yogurt sauce until well coated.
Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.
Bake for 15 to 20 minutes until the cheese is melted and the edges of the casserole are bubbly and golden.