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 creamy, protein-packed comfort meal.
INGREDIENTS
2 oz chickpea pasta
3 oz cooked 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 smoked paprika
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the chickpea pasta in a pot of boiling water for 2 minutes less than the package instructions to ensure it stays firm during baking.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.
Gently fold the cooked pasta, diced chicken breast, and half of the shredded cheddar cheese into the yogurt sauce until thoroughly coated.
Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining cheddar cheese evenly across the top.
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbling around the edges.