NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea elbow pasta

3 oz cooked shredded chicken breast

1 oz shredded sharp cheddar cheese

2 tbsp non-fat Greek yogurt

0.25 cup skim milk

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

0.5 tsp grass-fed butter

1 tbsp whole wheat panko breadcrumbs

1 tsp fresh parsley

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 for 2 minutes less than the package directions suggest, then drain.

• 3

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

• 4

  Fold the undercooked pasta, shredded chicken breast, and half of the shredded cheddar cheese into the yogurt sauce until well combined.

• 5

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

• 6

  Melt the grass-fed butter in a small bowl, stir in the panko breadcrumbs until coated, and sprinkle them over the cheese layer.

• 7

  Bake for 15 to 20 minutes until the cheese is bubbly and the buttery panko topping has turned a golden brown.

• 8

  Remove from the oven and garnish with finely chopped fresh parsley before serving warm.