- 2 c. whole-wheat bowtie pasta
- 1 T. Olive oil
- 1 t. garlic, minced (about 1/2 a clove)
- 4 c. cooked broccoli florets or 1 1lb. bag frozen broccoli, thawed
- 1 c. grilled boneless, skinless chicken breast, diced (about 2 small breasts)
- 2 c. low sodium chicken broth
- 1 medium lemon for 1 t. zest and 1 T. juice
- 2 oz. reduced fat feta cheese, diced or crumbled
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 saute pan over medium heat. Cook until soft but not browned (about 30 sec.)
Add broccoli, diced chicken, and chicken broth. Bring to a boil and simmer for 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.
To serve, top each serving with 1 1/2 T. feta cheese.
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