YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Al dente chickpea pasta and tender chicken breast baked in a velvety, sharp cheddar and Greek yogurt sauce for a comforting, golden-brown finish.
INGREDIENTS
2.5 oz chickpea pasta
2.5 oz chicken breast
0.25 cup non-fat Greek yogurt
0.75 oz sharp cheddar cheese
2 tbsp unsweetened almond milk
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
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 two minutes less than the package directions suggest for al dente.
While the pasta cooks, shred the pre-cooked chicken breast into bite-sized pieces.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper until the sauce is completely smooth.
Stir in half of the shredded sharp cheddar cheese and the prepared chicken breast into the yogurt mixture.
Drain the pasta well and immediately toss it with the cheese sauce until every noodle is thoroughly coated.
Transfer the mixture to the baking dish, leveling it with a spoon, and sprinkle the remaining cheddar cheese and smoked paprika over the top.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese on top has achieved a beautiful golden-brown color.