NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

1 cup cauliflower florets

0.25 cup plain non-fat Greek yogurt

0.5 oz sharp cheddar cheese

1 tbsp buffalo hot sauce

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the chickpea pasta according to package directions, adding the cauliflower florets during the last 3 minutes of boiling.

• 2

  While the pasta and cauliflower cook, season the diced chicken breast with the garlic powder, onion powder, sea salt, and black pepper.

• 3

  Heat a large non-stick skillet over medium-high heat and sauté the seasoned chicken until it is golden brown and cooked through, approximately 6 to 8 minutes.

• 4

  In a small mixing bowl, whisk together the plain non-fat Greek yogurt and buffalo hot sauce until the mixture is completely smooth and uniform in color.

• 5

  Drain the pasta and cauliflower well, then return them to the warm pot over low heat and add the sautéed chicken.

• 6

  Pour the buffalo-yogurt sauce over the mixture and sprinkle with the sharp cheddar cheese, stirring constantly until the cheese is melted and creates a velvety coating.

• 7

  Transfer the creamy buffalo chicken mac to a bowl and garnish with the freshly sliced green onions before serving.