NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

4 oz chicken breast

0.25 cup plain non-fat Greek yogurt

0.75 oz sharp cheddar cheese

0.25 cup broccoli florets

1 tbsp nutritional yeast

1 tsp Dijon mustard

0.25 tsp garlic powder

0.25 tsp onion powder

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 pot of salted water to a boil and cook the chickpea pasta until al dente, then drain and set aside.

• 3

  Dice the chicken breast into bite-sized pieces and sauté in a non-stick skillet over medium heat until fully cooked.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, nutritional yeast, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper.

• 5

  Stir in half of the shredded sharp cheddar cheese into the yogurt mixture until a thick, creamy sauce forms.

• 6

  Fold the cooked pasta, sautéed chicken, and finely chopped broccoli florets into the sauce until everything is thoroughly coated.

• 7

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

• 8

  Bake for 15 minutes or until the cheese is melted and the sauce is bubbling around the edges.