NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

3 oz cooked chicken breast

0.25 cup plain nonfat Greek yogurt

1 oz sharp cheddar cheese

1 tbsp panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp extra virgin olive oil

1 tbsp unsweetened almond milk

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish.

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions suggest, then drain.

• 3

  In a small mixing bowl, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 4

  Stir in the shredded sharp cheddar cheese and the diced cooked chicken breast into the yogurt mixture.

• 5

  Add the par-cooked pasta to the bowl and toss until every noodle is thoroughly coated in the cheese sauce.

• 6

  Transfer the mixture to the prepared baking dish.

• 7

  In a tiny bowl, combine the panko breadcrumbs with the extra virgin olive oil, stirring until the crumbs are evenly moistened.

• 8

  Sprinkle the breadcrumb mixture over the top of the pasta.

• 9

  Bake for 12-15 minutes until the sauce is bubbly and the breadcrumbs are a deep golden brown.

• 10

  Allow to cool for 5 minutes before serving to let the sauce thicken.