YOUR SOLIN GENERATED RECIPE
Cheesy Rotel Chicken Spaghetti Bake
Whole wheat spaghetti tossed with tender chicken and zesty Rotel tomatoes, baked into a bubbly, golden casserole with a creamy Greek yogurt base.
INGREDIENTS
4 oz chicken breast
1 oz whole wheat spaghetti
0.5 cup diced tomatoes and green chilies
0.25 cup plain Greek yogurt
1 oz sharp cheddar cheese
0.25 cup yellow onion
1 clove garlic
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp chili powder
PREPARATION
Preheat oven to 375°F and lightly grease a small oven-safe baking dish.
Bring a pot of salted water to a boil and cook the whole wheat spaghetti until al dente, then drain and set aside.
Heat the olive oil in a skillet over medium heat and sauté the diced yellow onion and minced garlic until fragrant and translucent.
Add the diced chicken breast to the skillet and season with sea salt, black pepper, and chili powder, cooking until the chicken is browned and cooked through.
In a large mixing bowl, combine the cooked spaghetti, the chicken and onion mixture, the undrained diced tomatoes and green chilies, and the Greek yogurt.
Fold in half of the shredded sharp cheddar cheese until the ingredients are evenly distributed and creamy.
Transfer the mixture into the prepared baking dish and spread it into an even layer.
Top the casserole with the remaining shredded cheddar cheese.
Bake for 15 to 20 minutes until the cheese is melted and the edges are golden and bubbly.