NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea elbow pasta

4 oz chicken breast

2 tbsp non-fat Greek yogurt

0.75 oz sharp cheddar cheese

1 tbsp whole wheat breadcrumbs

0.5 tsp extra virgin olive oil

1 tbsp unsweetened almond milk

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp nutritional yeast

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a pot of water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions to keep it al dente.

• 3

  Season the chicken breast with half of the garlic powder, onion powder, salt, and pepper, then pan-sear until fully cooked and dice into small cubes.

• 4

  In a mixing bowl, combine the Greek yogurt, shredded cheddar cheese, almond milk, nutritional yeast, and the remaining spices to create a thick sauce.

• 5

  Drain the pasta and immediately toss it with the diced chicken and the cheese sauce until every piece is thoroughly coated.

• 6

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

• 7

  In a tiny bowl, stir the breadcrumbs and olive oil together, then sprinkle the mixture evenly over the pasta.

• 8

  Bake for 10 to 12 minutes until the cheese is bubbling and the breadcrumbs have reached a beautiful golden hue.