NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta shells

3 oz Cooked chicken breast

0.25 cup Nonfat Greek yogurt

0.75 oz Sharp cheddar cheese

2 tbsp Skim milk

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Bring a small pot of salted water to a boil and cook the chickpea pasta shells for 5-6 minutes, or until just under al dente.

• 3

  In a medium mixing bowl, whisk together the nonfat Greek yogurt, skim milk, garlic powder, onion powder, ground turmeric, sea salt, and black pepper until smooth.

• 4

  Stir in the cooked diced chicken breast and half of the shredded sharp cheddar cheese into the yogurt mixture.

• 5

  Drain the pasta and immediately fold it into the creamy sauce until every shell is well-coated.

• 6

  Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.

• 7

  Bake for 12-15 minutes until the cheese is melted and the edges are bubbling and golden.