NUTRITION

SERVINGS

INGREDIENTS

2 oz dry chickpea pasta

1.75 oz cooked chicken breast

1 cup cauliflower florets

1 oz sharp white cheddar cheese

0.25 cup plain nonfat Greek yogurt

1 tbsp unsweetened almond milk

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, place the cauliflower florets in a steamer basket over boiling water and steam for 5-7 minutes until tender.

• 3

  In a small saucepan over low heat, whisk together the Greek yogurt, almond milk, garlic powder, onion powder, sea salt, and black pepper until smooth.

• 4

  Slowly stir the grated white cheddar cheese into the yogurt mixture, whisking constantly until the cheese is melted and the sauce is velvety.

• 5

  Add the shredded cooked chicken breast to the sauce and stir to warm through for 1-2 minutes.

• 6

  Drain the pasta and return it to the pot, then fold in the steamed cauliflower and the creamy chicken and cheese sauce.

• 7

  Toss everything gently until the pasta and vegetables are thoroughly coated, then serve immediately while warm.