YOUR SOLIN GENERATED RECIPE
High-Protein Baked Chicken Macaroni
Tender chickpea pasta and shredded chicken tossed in a velvety, protein-rich cheese sauce and baked until the edges are golden and bubbly.
INGREDIENTS
2 oz Chickpea pasta
3 oz Cooked chicken breast
0.25 cup Low-fat cottage cheese
0.5 oz Sharp cheddar cheese
1 cup Broccoli florets
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Nutritional yeast
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Boil the chickpea pasta in salted water for 2 minutes less than the package instructions suggest, then drain.
In a high-speed blender, combine the cottage cheese, garlic powder, onion powder, sea salt, black pepper, and nutritional yeast, blending until completely smooth and creamy.
In a large mixing bowl, combine the par-cooked pasta, shredded chicken breast, and steamed broccoli florets.
Pour the blended cottage cheese sauce over the pasta mixture and stir until every ingredient is thoroughly coated.
Transfer the mixture to the prepared baking dish and sprinkle the shredded sharp cheddar cheese evenly over the top.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese on top has melted into a golden crust.