Bowtie Pasta With Chicken, Broccoli, and Feta

• 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.