Nutrition Per Serving:
Calories 421
Protein 36 G
Carbohydrate 49 G
Total Fat 10 G
Prep Time: 15 minutes | Cook Time: 15 minutes
Yield: 4 servings Serving Size: 1 C Pasta, 1 C Sauce, 1. TBSP Feta
Ingredients:
2 C Dry whole wheat bowtie pasta (Farfalle) (8 OZ)
1 TBSP Olive Oil
1 TSP Garlic, minced (About a clove)
8 OZ White button mushrooms, rinsed and cut into quarters
4 C Cooked broccoli florets (Or A 1-LB bag frozen broccoli, thawed)
1 C Grilled boneless chicken breast, diced, (About 2 small breasts)
2 C Low sodium chicken broth
Medium lemon, rinsed, for 1 TBSP zest
1 TSP 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
Steps:
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.
Serve: 2 cups of pasta and sauce per portion. Top each portion with one tablespoon of feta cheese.
If you do not like feta cheese, try serving it with parmesan or mozzarella cheese on top.
