NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea elbow pasta

2.5 oz Cooked chicken breast

1 oz Sharp cheddar cheese

0.25 cup Plain non-fat Greek yogurt

1 tbsp Nutritional yeast

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

2 tbsp Panko breadcrumbs

1 tsp Olive oil

1 tbsp Grated parmesan cheese

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Cook the chickpea pasta in boiling water for 2 minutes less than the package instructions suggest to keep it firm.

• 3

  In a mixing bowl, whisk together the Greek yogurt, shredded cheddar, nutritional yeast, garlic powder, onion powder, salt, and pepper.

• 4

  Drain the pasta, reserving 2 tablespoons of the hot cooking water.

• 5

  Fold the cooked pasta, shredded chicken, and reserved pasta water into the cheese mixture until everything is well coated.

• 6

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

• 7

  In a small skillet over medium heat, combine the olive oil, panko, and parmesan, stirring until the crumbs are lightly toasted.

• 8

  Sprinkle the toasted breadcrumb mixture evenly over the top of the macaroni.

• 9

  Bake for 10 to 12 minutes until the sauce is bubbling and the topping is perfectly crunchy.