YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Tender chickpea pasta and juicy chicken breast baked in a velvety Greek yogurt and sharp cheddar sauce, finished with a golden, bubbly cheese crust.
INGREDIENTS
2 oz Chickpea pasta
3 oz Chicken breast
0.25 cup Greek yogurt
0.5 oz Sharp cheddar cheese
0.5 cup Broccoli florets
1 tbsp Nutritional yeast
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
2 tbsp Unsweetened almond milk
PREPARATION
Preheat oven to 375°F and lightly grease a small oven-safe baking dish.
Boil chickpea pasta in salted water according to package instructions, adding the broccoli florets during the final 2 minutes of cooking.
In a medium mixing bowl, whisk together the Greek yogurt, half of the shredded cheddar, nutritional yeast, garlic powder, onion powder, sea salt, black pepper, and almond milk.
Drain the pasta and broccoli, then immediately fold them into the yogurt sauce along with the cooked diced chicken breast until well coated.
Transfer the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.
Bake for 15 minutes until the sauce is bubbly and the cheese has melted into a golden crust.