YOUR SOLIN GENERATED RECIPE
Protein-Packed Baked Macaroni and Cheese
Chickpea pasta and lean chicken breast are folded into a velvety, protein-rich cheese sauce and baked until the edges are irresistibly golden and bubbly.
INGREDIENTS
1.5 oz Chickpea elbow pasta
3 oz Cooked chicken breast
1 cup Broccoli florets
0.25 cup Non-fat Greek yogurt
0.25 cup Unsweetened almond milk
0.75 oz Sharp cheddar cheese
1 tbsp Nutritional yeast
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.13 tsp Smoked paprika
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Bring a pot of water to a boil and cook the chickpea pasta according to package directions, adding the broccoli florets during the last 2 minutes of boiling.
Drain the pasta and broccoli thoroughly and set aside.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, and sea salt until smooth.
Add the cooked pasta, steamed broccoli, and cubed chicken breast to the bowl, tossing until everything is evenly coated in the sauce.
Fold in half of the shredded cheddar cheese and transfer the mixture to the prepared baking dish.
Top with the remaining cheddar cheese and a light dusting of smoked paprika for color and flavor.
Bake for 15 to 20 minutes until the sauce is bubbling and the cheese on top has melted into a golden crust.
Remove from the oven and let sit for 5 minutes before serving to allow the sauce to set.