YOUR SOLIN GENERATED RECIPE
High-Protein Baked Chicken Macaroni and Cheese
Savor this baked chickpea pasta and juicy chicken breast tossed in a velvety Greek yogurt cheese sauce for a comforting, high-protein meal.
INGREDIENTS
1 oz chickpea pasta
3 oz cooked chicken breast
1 oz sharp cheddar cheese
0.25 cup non-fat Greek yogurt
0.25 cup skim milk
0.5 cup cauliflower florets
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
0.13 tsp black pepper
0.13 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
Boil the chickpea pasta in salted water according to package directions, adding the cauliflower florets during the final 3 minutes of cooking.
Drain the pasta and cauliflower well, then return them to the pot.
In a small saucepan over low heat, whisk together the skim milk, Greek yogurt, garlic powder, onion powder, sea salt, and black pepper until smooth and warm.
Stir in half of the shredded cheddar cheese until it is fully melted and the sauce is velvety.
Add the diced cooked chicken breast to the pasta and cauliflower mixture.
Pour the warm cheese sauce over the pasta and chicken, stirring gently to ensure everything is evenly coated.
Transfer the mixture to the prepared baking dish.
Top with the remaining cheddar cheese and a light sprinkle of smoked paprika for color.
Bake for 15-20 minutes until the cheese is bubbly and the edges are slightly golden.