YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
Tender chickpea pasta and lean chicken breast are tossed in a creamy, sharp cheddar sauce and baked until the cheese is bubbly and golden.
INGREDIENTS
1.5 oz Chickpea pasta
3 oz Cooked chicken breast
0.25 cup Nonfat Greek yogurt
1 oz Sharp cheddar cheese
0.25 cup Unsweetened almond milk
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
0.13 tsp Smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C) 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 suggest, then drain.
Steam the broccoli florets until they are tender-crisp and chop them into bite-sized pieces.
In a medium mixing bowl, whisk together the nonfat Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper until smooth.
Stir in the cooked pasta, chopped broccoli, diced chicken breast, and half of the shredded cheddar cheese until everything is well coated.
Transfer the mixture into the prepared baking dish and spread it evenly.
Top with the remaining cheddar cheese and a light dusting of smoked paprika for color.
Bake for 15 minutes, or until the cheese is melted and the sauce is bubbling.