YOUR SOLIN GENERATED RECIPE
Classic Baked Macaroni and Cheese
Baked chickpea pasta and tender chicken breast are folded into a creamy Greek yogurt cheese sauce and finished with a golden, bubbling crust.
INGREDIENTS
2 oz Chickpea pasta
3 oz Chicken breast
0.5 tsp Avocado oil
0.25 cup Nonfat Greek yogurt
0.75 oz Sharp cheddar cheese
1 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 oven to 375°F.
Boil chickpea pasta in salted water for 2 minutes less than package directions, then drain.
Season chicken breast with sea salt and black pepper, then sear in a pan with avocado oil until cooked through and dice into bite-sized pieces.
In a bowl, whisk together Greek yogurt, almond milk, garlic powder, onion powder, and half of the shredded cheddar cheese.
Fold the cooked pasta and diced chicken into the yogurt mixture until well coated.
Transfer the mixture to a small baking dish and top with the remaining shredded cheddar and a sprinkle of smoked paprika.
Bake for 10-12 minutes until the cheese is melted and the sauce is bubbly.