YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta and lean chicken breast are baked in a velvety, sharp cheddar and Greek yogurt sauce for a comforting, protein-packed meal.
INGREDIENTS
1.5 oz chickpea elbow pasta
3 oz cooked chicken breast
0.25 cup plain non-fat Greek yogurt
0.5 oz sharp cheddar cheese
1 tbsp nutritional yeast
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp unsweetened almond milk
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Bring a pot of water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest to keep it firm.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.
Stir in the diced cooked chicken breast and half of the shredded sharp cheddar cheese into the yogurt mixture.
Drain the pasta and immediately fold it into the sauce, stirring until every noodle is thoroughly 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 sauce is bubbly and the cheese on top has melted into a golden crust.