Bowtie Pasta With Chicken, Broccoli, and Feta

• 2 C  dry whole-wheat bowtie pasta (farfalle) (8 oz)

• 1 Tbsp  olive oil

• 1 tsp  garlic, minced (about ½ clove)

• 8 oz  white button mushrooms, rinsed and cut into quarters

• 4 C  cooked broccoli florets (or 1 1-lb bag frozen broccoli, thawed)

• 1 C grilled boneless, skinless chicken breast, diced (about 2 small breasts) (Leftover Friendly)

• 2 C  low-sodium chicken broth

• 1 medium lemon, rinsed, for 1 tsp zest and 1 Tbsp juice (use a grater to take a thin layer of skin off the lemon; squeeze juice and set aside)

• 2 oz  reduced-fat feta cheese, diced (Heathy Eating Two Ways)

Directions

• 1

  In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.

• 2

  Add pasta, and cook according to package directions.  Drain.

• 3

  Heat olive oil and garlic in a large sauté pan over medium heat.  Cook until soft, but not browned (about 30 seconds).

• 4

  Add mushrooms and heat until lightly browned and soft.

• 5

  Add broccoli, diced chicken, and chicken broth.  Bring to a boil and simmer for about 3 minutes, until the broccoli and chicken are heated through.

• 6

  Add pasta, and toss gently.  Continue to simmer until pasta is hot, about 3–4 minutes.

• 7

  Add lemon zest and juice, and toss gently.

• 8

  Serve 2 cups of pasta and sauce per portion.  Top each portion with 1½ tablespoons feta cheese.