NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea elbow pasta

3 oz cooked shredded chicken breast

1 oz sharp cheddar cheese

0.25 cup plain Greek yogurt

1 tbsp nutritional yeast

1 cup steamed broccoli florets

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

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 elbow pasta according to package directions until just al dente.

• 3

  While the pasta cooks, in a medium mixing bowl, whisk together the plain Greek yogurt, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 4

  Drain the pasta and return it to the pot, then stir in the yogurt mixture, shredded chicken, steamed broccoli, and half of the sharp cheddar cheese.

• 5

  Transfer the mixture to the prepared baking dish and top with the remaining sharp cheddar cheese.

• 6

  Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.

• 7

  Remove from the oven and let it sit for 5 minutes before serving to allow the sauce to thicken.