NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

3 oz cooked shredded chicken breast

0.25 cup nonfat Greek yogurt

0.75 oz sharp cheddar cheese

2 tbsp unsweetened almond milk

1 tbsp nutritional yeast

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 (190°C).

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions until just under al dente, then drain.

• 3

  In a small skillet over medium heat, combine the olive oil and panko breadcrumbs, stirring constantly until they are golden brown and fragrant.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper until smooth.

• 5

  Fold the cooked pasta, shredded chicken breast, and shredded cheddar cheese into the yogurt mixture until everything is evenly coated.

• 6

  Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.

• 7

  Sprinkle the toasted panko breadcrumbs over the top and bake for 10-12 minutes until the sauce is bubbly and the cheese is melted.