NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta shells

3 oz Cooked shredded chicken breast

0.25 cup Nonfat plain Greek yogurt

0.75 oz Shredded sharp cheddar cheese

1 cup Small broccoli florets

2 tbsp Low sodium chicken broth

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

1 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions; add the broccoli florets for the final 2 minutes of boiling.

• 3

  While the pasta cooks, whisk together the Greek yogurt, chicken broth, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper in a small bowl until the sauce is smooth.

• 4

  Drain the pasta and broccoli well, then return them to the warm pot.

• 5

  Stir in the shredded chicken, the yogurt sauce, and half of the shredded cheddar cheese until everything is evenly coated.

• 6

  Transfer the mixture into a small oven-safe baking dish and top with the remaining cheddar cheese and a dusting of smoked paprika.

• 7

  Bake for 15 minutes until the cheese is bubbly and the edges are slightly golden.