NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea rotini pasta

3 oz Chicken breast

1 oz Sharp cheddar cheese

0.25 cup Plain non-fat Greek yogurt

0.25 cup Unsweetened almond milk

1 tsp Ghee

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

1 tbsp Nutritional yeast

PREPARATION

• 1

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

• 2

  Bring a pot of salted water to a boil and cook the chickpea rotini for 2 minutes less than the package directions to keep it al dente.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, almond milk, Dijon mustard, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 4

  Drain the pasta and return it to the pot, then stir in the cooked diced chicken breast and the yogurt sauce mixture.

• 5

  Fold in half of the shredded sharp cheddar cheese until the pasta is well-coated and creamy.

• 6

  Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.

• 7

  Bake for 15 to 18 minutes until the cheese is melted and the edges are golden and bubbly.