YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
Tender chickpea pasta and lean chicken breast baked in a velvety, sharp cheddar and Greek yogurt sauce with a golden, bubbly finish.
INGREDIENTS
2 oz chickpea elbow pasta
3 oz cooked chicken breast
0.75 oz sharp cheddar cheese
0.25 cup non-fat Greek yogurt
2 tbsp unsweetened almond milk
1 tbsp nutritional yeast
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp smoked paprika
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your 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 chickpea pasta for 2 minutes less than the package directions suggest for al dente.
While the pasta cooks, dice the cooked chicken breast into very small, bite-sized pieces.
In a mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until smooth.
Stir half of the shredded cheddar cheese into the yogurt mixture.
Drain the pasta and immediately fold it into the yogurt sauce along with the diced chicken until everything is thoroughly coated.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the remaining cheddar cheese over the top.
Bake for 12 to 15 minutes, or until the cheese is melted and the edges are bubbling.
Remove from the oven and let it sit for 2 minutes before serving to allow the sauce to set.