YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
Tender chickpea pasta tossed in a velvety Greek yogurt and sharp cheddar sauce, baked until bubbly and golden with savory shredded chicken.
INGREDIENTS
2 oz chickpea elbow pasta
2 oz cooked shredded chicken breast
0.5 cup nonfat plain Greek yogurt
1.5 oz shredded sharp cheddar cheese
1 tbsp nutritional yeast
0.25 cup steamed broccoli florets
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the chickpea elbow pasta in boiling water for approximately 2 minutes less than the package directions to keep it al dente; drain well.
In a medium mixing bowl, whisk together the Greek yogurt, half of the shredded cheddar cheese, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.
Fold the cooked pasta, shredded chicken breast, and finely chopped steamed broccoli florets into the yogurt mixture until everything is thoroughly coated.
Transfer the mixture into a small oven-safe baking dish, spreading it out evenly.
Top with the remaining shredded sharp cheddar cheese.
Bake for 15 minutes, or until the cheese is melted and the edges are bubbling and slightly crisp.
Let rest for 2 minutes before serving to allow the sauce to set.