NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea elbow pasta

4 oz Chicken breast

0.25 cup Non-fat Greek yogurt

0.75 oz Sharp cheddar cheese

1 tbsp Unsweetened almond milk

1 tbsp Panko breadcrumbs

0.5 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package instructions until al dente; drain well.

• 3

  While the pasta cooks, dice the pre-cooked chicken breast into small, bite-sized pieces.

• 4

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

• 5

  Add the cooked pasta and diced chicken to the bowl, tossing thoroughly to ensure every piece is coated in the cheese mixture.

• 6

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

• 7

  In a tiny bowl, stir the panko breadcrumbs with the olive oil until evenly moistened.

• 8

  Sprinkle the panko mixture over the top of the pasta.

• 9

  Bake for 10 to 12 minutes until the sauce is bubbly and the breadcrumb topping is beautifully golden and crisp.