NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3 oz cooked chicken breast

0.25 cup pumpkin puree

0.25 cup non-fat Greek yogurt

0.5 oz sharp cheddar cheese

1 tbsp nutritional yeast

2 tbsp unsweetened almond milk

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

0.13 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe ramekin or baking dish.

• 2

  Bring a pot of water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions suggest, then drain.

• 3

  In a medium mixing bowl, whisk together the pumpkin puree, Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 4

  Stir in half of the shredded cheddar cheese and the cooked shredded chicken breast into the pumpkin mixture.

• 5

  Add the par-cooked pasta to the bowl and toss until every noodle is thoroughly coated in the golden sauce.

• 6

  Transfer the mixture to your prepared baking dish and spread it into an even layer.

• 7

  Sprinkle the remaining cheddar cheese, nutritional yeast, and smoked paprika evenly over the top.

• 8

  Bake for 12 to 15 minutes until the cheese is melted and the edges are bubbling and slightly crisp.