Name: Creamy Pesto Macaroni Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 oz chickpea macaroni; 4 oz chicken breast; 1 tsp olive oil; 0.25 cup nonfat plain Greek yogurt; 1 tbsp basil pesto; 1 tbsp grated parmesan cheese; 1 cup fresh baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Macaroni Bake

Al dente chickpea macaroni and tender chicken breast tossed in a velvety pesto-yogurt sauce and baked until bubbly and fragrant.

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NUTRITION

Protein

47.6g

Fat

18.1g

Carbs

42.2g

SERVINGS

1 serving

INGREDIENTS

2 oz chickpea macaroni

4 oz chicken breast

1 tsp olive oil

0.25 cup nonfat plain Greek yogurt

1 tbsp basil pesto

1 tbsp grated parmesan cheese

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
2
Bring a pot of salted water to a boil and cook the chickpea macaroni until just shy of al dente, then drain and set aside.
3
Heat the olive oil in a skillet over medium heat and sauté the cubed chicken breast seasoned with sea salt, black pepper, and garlic powder until golden and cooked through.
4
In a medium mixing bowl, whisk together the Greek yogurt and basil pesto until the sauce is smooth and creamy.
5
Gently fold the cooked macaroni, sautéed chicken, and fresh baby spinach into the pesto sauce until every ingredient is thoroughly coated.
6
Transfer the mixture into the prepared baking dish and sprinkle the grated parmesan cheese evenly over the top.
7
Bake for 12 minutes until the spinach has wilted and the cheese forms a savory, golden crust.