NUTRITION

SERVINGS

INGREDIENTS

3 ounces Chicken Breast

2 ounces Chickpea Pasta

1 cup Cauliflower Florets

1/4 cup Low-Fat Cheddar Cheese (shredded)

1/4 cup Low-Fat Milk

2 tbsp Plain Nonfat Greek Yogurt

1/2 tsp Black Pepper

1/2 tsp Salt

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Bring a pot of lightly salted water to a boil and add the chickpea pasta. Cook according to package instructions until al dente, then drain and set aside.

• 3

  Steam the cauliflower florets for about 5-6 minutes until just tender, then set aside.

• 4

  While the pasta and cauliflower are cooking, season the chicken breast with salt and pepper. In a skillet over medium-high heat, cook the chicken for about 4-5 minutes per side until fully cooked. Once cooked, chop into bite-sized pieces.

• 5

  In a small saucepan over low heat, combine the low-fat milk and Greek yogurt. Stir continuously until smooth, then remove from heat. Stir in the low-fat cheddar cheese until it melts into a creamy sauce.

• 6

  In a large bowl, combine the cooked chickpea pasta, steamed cauliflower, and chopped chicken. Pour the cheese sauce over the mixture and toss gently to coat evenly.

• 7

  Transfer the mixture into a baking dish and sprinkle a little extra pepper on top if desired.

• 8

  Bake in the preheated oven for 10 minutes to allow the flavors to meld together.

• 9

  Remove from the oven, let cool for a few minutes, and serve warm.