Description
Looking for a creamy, cheesy comfort meal that won’t weigh you down? This high-protein mac & cheese combines tender shredded chicken, protein-packed pasta, and fresh veggies in a luscious yogurt-based sauce. It’s ready in just 25 minutes and perfect for a weeknight dinner.
Ingredients
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8 oz (225g) protein pasta (chickpea, lentil, or black bean)
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1.5 cups cooked shredded chicken
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1 zucchini, sliced
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1 cup broccoli florets, chopped small
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1 cup plain Greek yogurt
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¼ cup shredded white cheddar cheese
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1 slice goat milk cheddar cheese, torn into pieces
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2–3 tbsp milk (any kind)
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1 tbsp nutritional yeast
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Salt and pepper to taste
Instructions
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Cook the pasta: Boil salted water and cook pasta according to package directions until al dente. Drain and rinse under cold water.
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Sauté the veggies: In a large skillet over medium heat, sauté zucchini and broccoli for 4-5 minutes until bright green and slightly tender.
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Add the chicken: Stir in shredded chicken and cook 1-2 minutes until warmed through. Season lightly with salt and pepper.
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Make the sauce: Reduce heat to low. Add white cheddar, goat milk cheddar, Greek yogurt, and a splash of milk. Stir gently until cheese melts into a creamy sauce.
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Add flavor: Stir in nutritional yeast.
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Combine: Fold the cooked pasta into the sauce and veggies until well coated and heated through. Adjust seasoning if needed.
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Serve: Divide into bowls and enjoy! Optional: garnish with fresh parsley or a sprinkle of extra cheese.
Notes
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Substitutions: Swap chicken for turkey, tuna, or chickpeas for a vegetarian option.
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Veggies: Use yellow squash, bell peppers, or peas if you prefer.
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Make-ahead: Slightly undercook pasta if prepping in advance; reheat with a splash of milk to restore creaminess.
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Sauce: Keep heat low when adding yogurt to prevent curdling.
Nutrition
- Calories: 420 cal Per Serving
- Fat: 20 g
- Carbohydrates: 28 g
- Protein: 35 g