NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea elbow pasta

4 oz chicken breast

0.25 cup plain non-fat greek yogurt

0.5 oz sharp white cheddar cheese

1 tbsp nutritional yeast

0.25 cup unsweetened almond milk

1 cup cauliflower florets

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

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.

• 3

  Add the cauliflower florets to the boiling pasta water during the last 3 minutes of cooking, then drain both thoroughly.

• 4

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

• 5

  Fold the cooked pasta, cauliflower, and shredded chicken into the yogurt sauce until every piece is evenly coated.

• 6

  Transfer the mixture into the prepared baking dish and spread it out into an even layer.

• 7

  Sprinkle the shredded sharp white cheddar cheese and smoked paprika over the top of the casserole.

• 8

  Bake for 15 to 20 minutes until the sauce is bubbling and the cheese has melted into a golden, delicious crust.