Name: Baked Macaroni and Cheese Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 oz dry chickpea pasta; 3 oz raw chicken breast; 1 oz sharp cheddar cheese; 0.25 cup nonfat Greek yogurt; 1 tbsp nutritional yeast; 1 tsp olive oil; 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

Nutrition

Per serving

533 calories

Protein: 48g; 35% of calories
Carbs: 44g; 32% of calories
Fat: 20g; 33% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
Bring a medium pot of salted water to a boil and cook the dry chickpea pasta for 5 minutes, or until just under al dente.
While the pasta boils, dice the raw chicken breast into bite-sized pieces and sauté in a skillet with olive oil over medium heat until fully cooked through.
In a large mixing bowl, whisk together the nonfat Greek yogurt, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.
Drain the pasta and add it to the mixing bowl along with the cooked chicken and half of the sharp cheddar cheese, folding until well combined.
Transfer the mixture into the prepared baking dish and top with the remaining cheddar cheese and a sprinkle of smoked paprika.
Bake for 15 minutes until the cheese is melted and the edges are bubbling.

Nutrition

Ingredients

Instructions

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