NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

0.5 cup Non-fat Greek yogurt

1 oz Sharp cheddar cheese

2 tbsp Nutritional yeast

1 oz Cooked chicken breast

1 cup Broccoli florets

0.25 cup Unsweetened almond milk

2 tbsp Whole wheat breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Paprika

PREPARATION

• 1

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

• 2

  Cook the chickpea pasta in boiling water for 2 minutes less than the package directions to keep it firm, then drain.

• 3

  Steam the broccoli florets until tender-crisp, then finely chop into bite-sized pieces.

• 4

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

• 5

  Stir half of the shredded cheddar cheese into the yogurt mixture until well combined.

• 6

  Fold the cooked pasta, shredded chicken breast, and chopped broccoli into the sauce until everything is evenly coated.

• 7

  Transfer the mixture into the baking dish and top with the remaining cheddar cheese and whole wheat breadcrumbs.

• 8

  Dust the top with paprika and bake for 15-20 minutes until the sauce is bubbling and the breadcrumbs have reached a perfect golden crunch.