NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean ground beef (93/7)

0.5 cup Cooked chickpea pasta

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 cup Plain non-fat Greek yogurt

0.25 cup Low-sodium beef broth

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the ground beef and diced yellow onion to the skillet, breaking up the meat with a spatula until browned and the onion is translucent.

• 3

  Stir in the sliced cremini mushrooms and minced garlic, cooking for about 5 minutes until the mushrooms are tender and golden.

• 4

  Pour in the beef broth and Dijon mustard, scraping any browned bits from the bottom of the pan to incorporate the flavor.

• 5

  Reduce the heat to low and stir in the Greek yogurt, sea salt, and black pepper until the sauce is smooth and creamy, being careful not to let it boil.

• 6

  Fold in the cooked chickpea pasta and toss gently until the noodles are well-coated and heated through.

• 7

  Garnish with fresh chopped parsley and serve immediately.