NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

3 oz Cooked chicken breast

0.25 cup Low-fat cottage cheese

1 tbsp Grated parmesan cheese

1 cup Cauliflower florets

0.25 cup Unsweetened almond milk

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Nutritional yeast

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Bring a large pot of salted water to a boil and cook the chickpea pasta and cauliflower florets until both are tender.

• 3

  Drain the pasta and cauliflower, setting them aside.

• 4

  In a high-speed blender, combine the cottage cheese, almond milk, nutritional yeast, turmeric, garlic powder, and onion powder.

• 5

  Add half of the cooked cauliflower florets to the blender and process until the mixture becomes a smooth, vibrant golden sauce.

• 6

  In a medium baking dish, fold together the cooked pasta, the remaining cauliflower florets, and the shredded chicken breast with the golden sauce.

• 7

  Top the mixture evenly with the grated parmesan cheese, sea salt, and black pepper.

• 8

  Bake for 15 minutes until the sauce is bubbly and the cheese topping is lightly toasted.