NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

4 oz Chicken breast

0.25 cup Non-fat Greek yogurt

1 tbsp Nutritional yeast

1 tbsp Sharp cheddar cheese

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat the oven to 375°F and lightly grease a small oven-safe baking dish with a touch of olive oil.

• 2

  Boil the chickpea pasta in salted water for 2 minutes less than the package instructions to ensure it remains al dente after baking.

• 3

  Season the chicken breast with a pinch of the sea salt and black pepper, sear in a non-stick pan until cooked through, and dice into small bite-sized cubes.

• 4

  In a medium mixing bowl, whisk together the non-fat Greek yogurt, nutritional yeast, garlic powder, onion powder, smoked paprika, and Dijon mustard until the sauce is smooth.

• 5

  Fold the cooked pasta and diced chicken into the yogurt sauce, stirring gently until every piece is thoroughly and evenly coated.

• 6

  Transfer the mixture into the prepared baking dish and sprinkle the shredded sharp cheddar cheese evenly over the top.

• 7

  Bake for 10 to 12 minutes until the cheese is melted and the edges of the sauce are bubbly and hot.