NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea elbow pasta

2.5 oz extra lean ground chicken

0.25 cup low-fat cottage cheese

0.5 oz sharp cheddar cheese

1 tbsp nutritional yeast

2 large egg whites

2 tbsp whole wheat panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil spray

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, then drain and set aside to cool slightly.

• 2

  In a non-stick skillet, cook the ground chicken with garlic powder, onion powder, sea salt, and black pepper until fully browned and crumbly.

• 3

  Place the cottage cheese in a blender and process until completely smooth, then stir in the nutritional yeast and shredded cheddar cheese to create a thick sauce.

• 4

  In a large mixing bowl, combine the cooked pasta, seasoned chicken, and cheese sauce, then refrigerate the mixture for 20 minutes to allow it to firm up.

• 5

  Form the chilled mixture into 1-inch balls, dip each ball into the whisked egg whites, and then roll in the panko breadcrumbs until evenly coated.

• 6

  Arrange the balls in a single layer in an air fryer basket, coat generously with avocado oil spray, and cook at 375°F for 10-12 minutes until they are golden and crispy.