NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea macaroni

3 oz Cooked chicken breast

0.5 cup Cauliflower florets

0.25 cup Plain nonfat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 slice Whole wheat bread

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat oven to 375°F (190°C).

• 2

  Cook the chickpea macaroni in boiling water for 2 minutes less than the package directions, then drain and set aside.

• 3

  Steam the cauliflower florets until very tender.

• 4

  In a blender, combine the steamed cauliflower, Greek yogurt, nutritional yeast, garlic powder, sea salt, and black pepper until completely smooth and velvety.

• 5

  In a mixing bowl, combine the cooked pasta, shredded cooked chicken breast, and the cauliflower cheese sauce.

• 6

  Fold in the shredded cheddar cheese until well incorporated.

• 7

  Transfer the mixture to a small oven-safe baking dish.

• 8

  Pulse the whole wheat bread into fine crumbs, toss with olive oil, and sprinkle evenly over the top of the pasta.

• 9

  Bake for 15-20 minutes until the sauce is bubbling and the breadcrumb topping is crisp and golden brown.