Bowtie Pasta with Chicken, Broccoli, and Feta

Measure ingredients and wash fresh produce. Keep raw animal products separate from ready-to-eat food.

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 sauté pan over medium heat. Cook until soft, but not browned (about 30 seconds).

Add mushrooms and heat until lightly browned and soft.

Add broccoli, already-cooked diced chicken and broth. Bring to a simmer. Cook broccoli according to its package instructions if frozen, and heat the chicken to 74°C / 165°F; about 3 minutes is only an initial estimate, not a raw-chicken cooking time.

Add pasta, and toss gently. Continue to simmer until pasta is hot, about 3–4 minutes.

Add lemon zest and juice, and toss gently.

Serve 2 cups of pasta and sauce per portion. Top each portion with 1½ tablespoons feta cheese.