NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

2 oz chickpea macaroni pasta

0.25 cup non-fat plain Greek yogurt

0.5 tbsp shredded sharp cheddar cheese

1 tbsp grated parmesan cheese

0.25 cup unsweetened almond milk

1 tbsp whole wheat panko breadcrumbs

1 tsp olive oil

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Bring a pot of salted water to a boil and cook the chickpea macaroni for 2 minutes less than the package instructions to keep it firm.

• 3

  While the pasta cooks, dice the chicken breast into small bite-sized pieces and sauté in a non-stick pan over medium heat until fully cooked and lightly browned.

• 4

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

• 5

  Drain the pasta and immediately add it to the yogurt mixture along with the cooked chicken, tossing until every piece is thoroughly coated.

• 6

  Transfer the pasta and chicken mixture into the prepared baking dish.

• 7

  In a small bowl, stir together the panko breadcrumbs, grated parmesan, and olive oil until the crumbs are evenly moistened.

• 8

  Sprinkle the breadcrumb mixture over the macaroni and bake for 15 to 20 minutes until the sauce is bubbly and the topping is beautifully golden brown.