NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

2 oz chickpea pasta

1 cup cauliflower florets

2 tbsp nutritional yeast

0.25 cup unsweetened almond milk

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp smoked paprika

1 tsp lemon juice

1 tsp Dijon mustard

1 tsp olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to the package directions until al dente.

• 2

  Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, approximately 8 to 10 minutes.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken breast until golden and cooked through, then slice into thin strips.

• 4

  Place the steamed cauliflower, nutritional yeast, almond milk, garlic powder, onion powder, sea salt, lemon juice, and Dijon mustard into a high-speed blender.

• 5

  Blend the sauce ingredients on high until the mixture is completely smooth and reaches a creamy, cheese-like consistency.

• 6

  Drain the pasta and return it to the pot, then toss with the sliced chicken and the warm cauliflower cheese sauce.

• 7

  Garnish the dish with a dusting of smoked paprika and serve immediately while the sauce is rich and hot.