YOUR SOLIN GENERATED RECIPE
Cheesy Baked Macaroni with Chicken
Tender chickpea pasta and juicy roasted chicken breast are tossed in a velvety, protein-packed Greek yogurt cheese sauce and baked until bubbly.
INGREDIENTS
4 oz chicken breast
0.33 cup dry chickpea macaroni
0.5 cup broccoli florets
2 tbsp plain non-fat Greek yogurt
0.75 oz sharp cheddar cheese
1 tbsp nutritional yeast
2 tbsp unsweetened almond milk
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Bring a pot of salted water to a boil and cook the chickpea macaroni for 2 minutes less than the package instructions suggest.
Add the broccoli florets to the pasta water during the final 2 minutes of cooking, then drain both and set aside.
While pasta cooks, dice the chicken breast into bite-sized pieces and sauté in a non-stick pan over medium heat until golden and cooked through.
In a mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.
Combine the cooked pasta, broccoli, and chicken in the mixing bowl with the yogurt sauce and half of the shredded cheddar cheese.
Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining cheddar cheese over the top.
Bake for 10 to 12 minutes until the cheese is melted and the edges are slightly golden.