NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chickpea pasta

2 tbsp plain Greek yogurt

0.5 oz sharp cheddar cheese

1 tsp ghee

2 tbsp buffalo hot sauce

0.5 cup cauliflower florets

1 stalk celery

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 and lightly grease a small oven-safe baking dish.

• 2

  Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions, adding the finely chopped cauliflower florets for the last 3 minutes of cooking.

• 3

  Drain the pasta and cauliflower well and set aside.

• 4

  While the pasta is boiling, dice the chicken breast into bite-sized pieces and sauté in a skillet with the ghee over medium heat until cooked through and lightly browned.

• 5

  In a medium mixing bowl, whisk together the plain Greek yogurt, buffalo hot sauce, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 6

  Fold the cooked pasta, cauliflower, sautéed chicken, and diced celery into the buffalo sauce mixture until thoroughly coated.

• 7

  Transfer the mixture into the prepared baking dish and sprinkle the shredded sharp cheddar cheese evenly over the top.

• 8

  Bake for 15 to 18 minutes until the sauce is bubbling and the cheese has melted into a savory, golden crust.