Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
|
Ingredients
- 2 cups  dry whole-wheat bowtie pasta (farfalle) (8 oz)
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced (about ½ clove)
- 8 oz. white button mushrooms, rinsed and cut into quarters
- 4 cups cooked broccoli florets (or 1 1-lb bag frozen broccoli, thawed)
- 1 cup grilled boneless, skinless chicken breast, diced (about 2 small breasts) (Leftover Friendly)
- 2 cups 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)
Instructions
- In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
- Add pasta, and cook according to package directions. Drain. .
- Heat olive oil and garlic in a large sauté pan over medium heat. Cook until soft, but not browned (about 30 seconds).
- Add mushrooms and heat until lightly browned and soft.
- 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.
- Add pasta, and toss gently. Continue to simmer until pasta is hot, about 3–4 minutes.
- Add lemon zest and juice, and toss gently.
- Serve 2 cups of pasta and sauce per portion. Top each portion with 1½ tablespoons feta cheese
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