NUTRITION

SERVINGS

INGREDIENTS

4 oz canned chicken breast

0.5 cup cooked chickpea pasta

0.5 cup cremini mushrooms

0.25 cup frozen peas

0.25 cup plain non-fat Greek yogurt

0.25 cup low-sodium chicken broth

2 tsp extra virgin olive oil

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with a tiny bit of olive oil.

• 2

  Heat the two teaspoons of olive oil in a skillet over medium heat and sauté the sliced cremini mushrooms until they are tender and browned.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, chicken broth, garlic powder, sea salt, and black pepper until the sauce is smooth and combined.

• 4

  Add the drained canned chicken, cooked chickpea pasta, sautéed mushrooms, and frozen peas to the bowl, folding gently to coat everything in the sauce.

• 5

  Transfer the mixture into your prepared baking dish, spreading it out evenly with a spatula.

• 6

  Sprinkle the nutritional yeast over the top to provide a savory, cheese-like flavor and a golden crust during baking.

• 7

  Bake for 20 to 25 minutes until the sauce is bubbling and the edges are lightly toasted.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving hot.