NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta shells

3 oz Cooked chicken breast

0.25 cup Non-fat Greek yogurt

0.25 cup Low-sodium chicken broth

1 tbsp Nutritional yeast

1 tbsp Sharp cheddar cheese

1 tbsp Part-skim mozzarella cheese

1 tbsp Fontina cheese

1 tbsp Parmesan cheese

1 tbsp Whole wheat panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

0.13 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Bring a pot of water to a boil and cook the chickpea pasta for 5-6 minutes, ensuring it remains slightly firm.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, chicken broth, and nutritional yeast until the mixture is smooth.

• 4

  Season the yogurt base with garlic powder, onion powder, sea salt, and black pepper for a savory depth of flavor.

• 5

  Fold in the shredded cheddar, mozzarella, and fontina cheeses along with the diced cooked chicken breast.

• 6

  Drain the pasta and immediately toss it with the cheese and chicken mixture until every shell is well-coated.

• 7

  Transfer the macaroni to your prepared dish and sprinkle the top evenly with parmesan cheese and panko breadcrumbs.

• 8

  Dust with a pinch of smoked paprika and bake for 15 minutes until the cheese is bubbly and the topping is golden.