NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

3 oz Cooked chicken breast

0.25 cup Low-fat cottage cheese

0.5 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

2 tbsp Unsweetened almond milk

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Whole wheat panko breadcrumbs

0.5 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Boil the chickpea pasta in salted water for 2 minutes less than the package directions to ensure it stays firm during baking.

• 3

  In a high-speed blender, combine the cottage cheese, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper, blending until completely smooth.

• 4

  Drain the pasta and return it to the pot, then stir in the shredded chicken breast, the blended cheese sauce, and the grated cheddar until the cheese is melted and the mixture is creamy.

• 5

  Transfer the macaroni mixture into a small oven-safe baking dish.

• 6

  In a small bowl, toss the panko breadcrumbs with olive oil, then sprinkle them evenly over the top of the pasta.

• 7

  Bake for 10 to 12 minutes until the sauce is bubbly and the breadcrumb topping is beautifully golden brown.