NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea macaroni pasta

3 oz cooked chicken breast

0.25 cup non-fat Greek yogurt

0.5 oz sharp cheddar cheese

1 tbsp parmesan cheese

1 tbsp whole wheat panko breadcrumbs

1 tsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a small individual baking dish.

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, reserving 2 tablespoons of the pasta water before draining.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, nutritional yeast, garlic powder, onion powder, sea salt, black pepper, and the reserved pasta water until smooth.

• 4

  Fold the cooked pasta and the shredded chicken breast into the yogurt mixture until every piece is thoroughly coated in sauce.

• 5

  Transfer the pasta mixture into the prepared baking dish.

• 6

  In a small bowl, toss the panko breadcrumbs with the olive oil and parmesan cheese until evenly moistened.

• 7

  Sprinkle the breadcrumb mixture over the top of the macaroni.

• 8

  Bake for 10 to 12 minutes, or until the topping is toasted and the cheese sauce is bubbling.