Name: Baked Macaroni with Cheddar Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 oz Chickpea elbow macaroni; 3 oz Boneless skinless chicken breast; 1 cup Broccoli florets; 0.25 cup Nonfat Greek yogurt; 0.5 oz Sharp cheddar cheese; 1 tbsp Nutritional yeast; 2 tbsp Low-sodium chicken broth; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

458 calories

Protein: 50g; 43% of calories
Carbs: 50g; 42% of calories
Fat: 8g; 15% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and lightly grease a small oven-safe baking dish with a touch of olive oil.
Bring a medium pot of water to a boil and cook the chickpea elbow macaroni for 7 minutes until al dente, then drain.
While the pasta cooks, dice the chicken breast into bite-sized pieces and sauté in a non-stick skillet over medium heat for 5 minutes.
Add the chopped broccoli florets to the skillet with the chicken and cook for an additional 3 minutes until the broccoli is bright green.
In a large mixing bowl, whisk together the Greek yogurt, shredded cheddar, nutritional yeast, chicken broth, garlic powder, onion powder, salt, and pepper.
Fold the cooked macaroni, chicken, and broccoli into the yogurt sauce until every piece is thoroughly coated.
Transfer the mixture into the prepared baking dish and bake for 10 minutes until the cheese is bubbly and the top is slightly golden.

Nutrition

Ingredients

Instructions

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