NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea pasta

3.75 oz chicken breast

1 cup cauliflower florets

1 oz sharp cheddar cheese

0.25 cup skim milk

1 tsp dijon mustard

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp nutritional yeast

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 directions suggest.

• 3

  Add the finely chopped cauliflower florets to the boiling pasta water for the final 3 minutes of cooking, then drain both.

• 4

  While the pasta cooks, dice the chicken breast into bite-sized pieces and sauté in a non-stick skillet over medium heat until fully cooked.

• 5

  In a small saucepan over medium-low heat, whisk together the skim milk, Dijon mustard, garlic powder, onion powder, and nutritional yeast.

• 6

  Slowly stir the shredded sharp cheddar cheese into the milk mixture until it is completely melted and the sauce is smooth.

• 7

  Combine the cooked pasta, cauliflower, and chicken in a small oven-safe baking dish.

• 8

  Pour the cheese sauce over the mixture and toss gently to ensure everything is evenly coated.

• 9

  Season with sea salt and black pepper to your preference.

• 10

  Bake for 15 to 20 minutes until the cheese is bubbly and the top begins to turn a golden brown.