NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea elbow pasta

3 oz cooked shredded chicken breast

0.25 cup non-fat plain Greek yogurt

1 oz shredded sharp cheddar cheese

1 tbsp nutritional yeast

0.25 cup unsweetened almond 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 with a touch of olive oil or avocado oil spray.

• 2

  Bring a pot of water to a boil and cook the chickpea pasta for about 2 minutes less than the package instructions suggests so it remains firm.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, turmeric, sea salt, and black pepper until the sauce is smooth and golden.

• 4

  Fold the cooked pasta, shredded chicken breast, and half of the shredded cheddar cheese into the yogurt sauce until everything is evenly coated.

• 5

  Transfer the mixture into your prepared baking dish and sprinkle the remaining cheddar cheese over the top.

• 6

  Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbling and slightly crisp.