NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea macaroni pasta

3 oz Cooked chicken breast

0.25 cup Nonfat Greek yogurt

1 oz Sharp cheddar cheese

2 tbsp Unsweetened almond milk

1 tbsp Panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

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

• 2

  Bring a pot of water to a boil and cook the chickpea pasta until al dente, then drain.

• 3

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

• 4

  Fold the shredded cheddar cheese and diced cooked chicken breast into the yogurt mixture.

• 5

  Add the cooked pasta to the bowl and stir until every noodle is thoroughly coated in the sauce.

• 6

  Transfer the mixture into the prepared baking dish, spreading it out evenly.

• 7

  In a small bowl, toss the panko breadcrumbs with the olive oil until moistened.

• 8

  Sprinkle the breadcrumbs over the top of the macaroni and bake for 15 minutes until the sauce is bubbling and the topping is golden brown.