As the winter months arrive, so do my cravings for comfort food.
Nothing warms you up on a cold winter's night like a warm bowl of pasta. As a lactose-intolerant, health-conscious gal I typically avoid most comfort foods with the exception of an occasional indulgence. However, not all comfort foods deserve to be avoided! Tonight I whipped up this delicious macaroni dish that was high-protein, high-fiber, and even used dairy-free cheese!
My taste buds were in heaven. I will definitely be making this again.
*Please note, this recipe is not 100% dairy-free. It does contain 1/2 cup of Greek yogurt. If you can stomach dairy in small doses, it is a good compromise!
Chicken and Spinach Macaroni and "Cheese"
2 cups uncooked whole-wheat elbow pasta
1/2 cup Greek yogurt
8oz Veggie Cheese (I love GoVeggie! Lactose Free American Cheese Slices!)
2-3 cups fresh baby spinach
1/4 tsp garlic powder
1/4 tsp onion powder
salt and pepper
1 cup diced chicken, cooked (Optional)
1. Cook pasta as directed.
2. Save about 1/2 cup of the pasta water. Next, place the spinach into a colander and drain the pasta. This will wilt the spinach. Return the pasta and spinach to the pot.
3. Add pasta water and cheese. Stir until the cheese is melted.
5. Add yogurt, garlic powder, onion powder, salt and pepper (to taste), and chicken and stir through.