YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese Casserole
Tender chickpea pasta and shredded chicken baked in a creamy, velvety Greek yogurt cheese sauce with vibrant broccoli florets.
INGREDIENTS
2 oz chickpea pasta
3 oz cooked chicken breast
1 cup broccoli florets
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
0.13 tsp sea salt
0.13 tsp black pepper
2 tbsp low-sodium chicken broth
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Cook the chickpea pasta in a pot of boiling water for 2 minutes less than the package directions to ensure it remains al dente after baking.
Steam the finely chopped broccoli florets for 3 minutes until they are bright green and slightly tender, then drain well.
In a large mixing bowl, whisk together the Greek yogurt, chicken broth, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until the sauce is smooth.
Fold the cooked pasta, shredded chicken breast, and steamed broccoli into the yogurt mixture until everything is thoroughly and evenly coated.
Transfer the mixture to the prepared baking dish and sprinkle the shredded sharp cheddar cheese over the top.
Bake for 15 to 20 minutes until the cheese is melted and the sauce is bubbly around the edges.