YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta and lean chicken breast are folded into a creamy, protein-rich Greek yogurt cheese sauce and baked until the golden cheddar topping is perfectly bubbly.
INGREDIENTS
1.5 oz Chickpea pasta
4 oz Chicken breast
0.25 cup Non-fat Greek yogurt
0.75 oz Sharp cheddar cheese
2 tbsp Unsweetened almond milk
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Smoked paprika
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of olive oil.
Boil the chickpea pasta in salted water for 2 minutes less than the package directions to keep it al dente, then drain.
In a medium mixing bowl, whisk together the non-fat Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper until the sauce is smooth.
Fold the cooked pasta and the cooked, diced chicken breast into the yogurt mixture until every piece is evenly coated.
Transfer the pasta mixture into the prepared baking dish, smoothing it into an even layer.
Sprinkle the shredded sharp cheddar cheese and smoked paprika over the top.
Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling at the edges.