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Bowtie Pasta With Chicken, Broccoli, and Feta
this yummy dish provides a tasty way to get your children to eat broccoli
Gather
Ingredients
- 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 (Healthy Eating Two Ways)
Make it
Method
- 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.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Family Meals. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
