NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground beef

1 cup cremini mushrooms

0.5 cup yellow onion

1 clove garlic

1 tsp extra virgin olive oil

0.25 cup low-sodium beef broth

1 tsp Dijon mustard

0.5 cup non-fat plain Greek yogurt

0.5 cup chickpea pasta

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Cook the chickpea pasta in boiling water according to package directions, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the diced yellow onion and sliced cremini mushrooms, sautéing until the mushrooms are browned and tender.

• 4

  Add the ground beef and minced garlic to the skillet, breaking the meat apart with a spatula until fully browned.

• 5

  Stir in the beef broth and Dijon mustard, using a wooden spoon to scrape any flavorful browned bits from the bottom of the pan.

• 6

  Season the mixture with sea salt and black pepper, then reduce the heat to low.

• 7

  Remove the skillet from the heat and gently fold in the Greek yogurt until a smooth, creamy sauce forms.

• 8

  Serve the beef and mushroom mixture over the cooked chickpea pasta and garnish with freshly chopped parsley.