YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Baked chickpea pasta and chicken breast tossed in a velvety Greek yogurt cheese sauce for a protein-packed comfort meal.
INGREDIENTS
2 oz Chickpea pasta
3 oz Cooked chicken breast
0.25 cup Non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
2 tbsp Unsweetened almond milk
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.13 tsp Sea salt
0.13 tsp Black pepper
0.25 tsp Smoked paprika
PREPARATION
Preheat your oven to 375°F.
Cook the chickpea pasta 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 half of the cheddar cheese and the diced cooked chicken breast.
Fold the cooked pasta into the yogurt mixture until every noodle is thoroughly coated in the sauce.
Transfer the mixture to a small oven-safe baking dish and spread it into an even layer.
Sprinkle the remaining cheddar cheese and the smoked paprika over the top.
Bake for 15 minutes or until the cheese is melted and the sauce is bubbling.