YOUR SOLIN GENERATED RECIPE
Protein-Packed Baked Mac and Cheese
Baked chickpea pasta and diced chicken tossed in a velvety cheese sauce and topped with a golden crust.
INGREDIENTS
1.5 oz Chickpea pasta
3.5 oz Chicken breast
0.25 cup Nonfat Greek yogurt
0.75 oz Sharp cheddar cheese
0.25 cup Cauliflower florets
2 tbsp Unsweetened almond milk
0.25 tsp Garlic powder
0.25 tsp Dry mustard
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tsp Nutritional yeast
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 directions until just al dente, then drain.
In a medium mixing bowl, whisk together the nonfat Greek yogurt, almond milk, garlic powder, dry mustard, sea salt, black pepper, and nutritional yeast until the texture is smooth.
Stir the cooked diced chicken breast, finely chopped steamed cauliflower florets, and half of the shredded sharp cheddar cheese into the yogurt mixture.
Add the cooked pasta to the bowl and fold gently until every noodle is thoroughly coated in the sauce.
Transfer the mixture into the prepared 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 edges are bubbling and slightly browned.