NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea penne pasta

3 oz boneless skinless chicken breast

1 oz sharp cheddar cheese

1 tbsp grated parmesan cheese

0.25 cup 2% milk

0.5 cup cauliflower florets

1 tbsp panko breadcrumbs

0.5 tsp unsalted butter

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the chickpea pasta in boiling salted water for 2 minutes less than the package instructions suggest, then drain.

• 3

  Steam the cauliflower florets until very tender, then blend them with the milk until a smooth puree forms.

• 4

  In a small saucepan over low heat, combine the cauliflower puree, shredded cheddar cheese, garlic powder, sea salt, and black pepper, stirring until the cheese is completely melted.

• 5

  Fold the cooked pasta and pre-cooked shredded chicken breast into the cheese sauce until every piece is thoroughly coated.

• 6

  Transfer the mixture into a small oven-safe baking dish or ramekin.

• 7

  In a small bowl, mix the panko breadcrumbs with the melted butter and grated parmesan cheese.

• 8

  Sprinkle the breadcrumb mixture evenly over the top of the pasta.

• 9

  Bake for 12-15 minutes until the sauce is bubbling and the breadcrumbs have reached a deep golden brown.