NUTRITION

SERVINGS

INGREDIENTS

5 oz Minced chicken

1.25 oz Chickpea penne pasta

1 cup Zucchini

1 tbsp Heavy cream

1.5 tbsp Mozzarella cheese

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Cook the chickpea penne in boiling salted water for 2 minutes less than the package directions, then drain.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the minced chicken, breaking it up until fully browned.

• 4

  Stir in the diced zucchini and minced garlic, sautéing for 3 minutes until the zucchini is slightly softened.

• 5

  Lower the heat to medium-low and pour in the heavy cream, sea salt, black pepper, and dried oregano, simmering for 1 minute.

• 6

  Add the cooked pasta to the skillet and toss everything together until the noodles are well-coated in the creamy sauce.

• 7

  Transfer the mixture to the prepared baking dish and sprinkle the mozzarella cheese evenly over the top.

• 8

  Bake for 10-12 minutes until the cheese is melted and the edges are golden and bubbly.