YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese
Tender chickpea pasta and juicy chicken breast baked in a velvety cheese sauce made with Greek yogurt and sharp cheddar.
INGREDIENTS
1.5 oz Chickpea pasta
4 oz Chicken breast
0.25 cup Non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
0.25 cup Unsweetened almond milk
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.13 tsp Sea salt
0.13 tsp Black pepper
0.5 cup Cauliflower florets
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Cook the chickpea pasta in boiling water for 5-6 minutes, or until just under al dente, then drain.
In a medium mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper until smooth.
Stir in the diced cooked chicken breast, finely chopped cauliflower florets, and half of the shredded cheddar cheese.
Fold the cooked pasta into the yogurt and cheese mixture until every noodle is thoroughly coated.
Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.
Bake for 12-15 minutes until the cheese is melted and the sauce is bubbling around the edges.