NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea elbow pasta

4 oz 93% lean ground turkey

0.75 oz sharp cheddar cheese

0.25 cup non-fat Greek yogurt

1 cup broccoli florets

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp Dijon mustard

2 tbsp unsweetened almond milk

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) 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 instructions suggest, then drain.

• 3

  In a non-stick skillet over medium heat, brown the ground turkey until fully cooked and no longer pink, breaking it into small crumbles.

• 4

  Steam the finely chopped broccoli florets until they are bright green and just tender.

• 5

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

• 6

  Stir half of the shredded sharp cheddar cheese into the yogurt mixture.

• 7

  Add the cooked pasta, browned turkey, and steamed broccoli to the bowl, tossing until everything is evenly coated in the sauce.

• 8

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

• 9

  Bake for 12-15 minutes until the cheese is melted and the sauce is bubbling.