NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3 oz cooked shredded chicken breast

0.25 cup plain Greek yogurt

0.5 oz sharp cheddar cheese

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup broccoli florets

1 tbsp unsweetened almond milk

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.

• 2

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

• 3

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

• 4

  Fold the cooked pasta, shredded chicken breast, and finely chopped broccoli florets into the yogurt sauce until everything is evenly coated.

• 5

  Stir in half of the grated sharp cheddar cheese.

• 6

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

• 7

  Bake for 15 to 20 minutes until the cheese on top is melted and bubbly, and the edges are slightly golden and crisp.