Recipe Source: Deliciously Healthy Family Meals
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| Prep time | Cook time | Yields | Serving Size |
| 15 minutes | 15 minutes | 4 servings | 1 C pasta, 1 C sauce, 1½ Tbsp feta |
| 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 (Heathy Eating Two Ways) | | | calories | 421 | | Total fat | 10 g | | Saturated fat | 2 g | | Cholesterol | 65 mg | | Sodium | 285 mg | | Total fiber | 8 g | | Protein | 36 g | | Carbohydrates | 49 g | | Potassium | 697 mg | | Vitamin A | 30% | | Vitamin C | 140% | | Calcium | 10% | | Iron | 10% | | Percent Daily Values are based on a 2,000 calorie diet. | |
Directions -
| 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. | |
If you don’t have leftover cooked chicken, see basic cooking instructions. If your children do not like feta cheese, try serving with parmesan or mozzarella cheese on top.
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