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Greek Chicken Pasta Recipe

Greek Chicken Pasta Recipe photo by Taste of Home

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This hearty main dish has great Mediterranean flavor. I left out the olives, and my family still loved it. —Susan Stetzel, Gainesville, New York

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Greek Chicken Pasta Recipe

Prep/Total Time: 25 min.

Yield: 5 Servings

20 5 25

Ingredients

2 cups uncooked penne pasta
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 cups shredded rotisserie chicken
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
2 tablespoons minced fresh parsley

Directions

Cook pasta according to package directions.
Meanwhile, in a large ovenproof skillet, melt butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives.
Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley. Yield: 5 servings.

Nutritional Facts 1-1/3 cups equals 556 calories, 30 g fat (12 g saturated fat), 111 mg cholesterol, 916 mg sodium, 36 g carbohydrate, 3 g fiber, 35 g protein.

Originally published as Greek Chicken Pasta in Taste of Home April/May 2010, p30

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.

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Reviews for Greek Chicken Pasta

Greek Chicken Pasta

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(21-30) of 34 reviews

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Reviewed on May. 31, 2010 by LaurieB25

This has become a new favorite recipe for me! Very tasty.

Reviewed on May. 19, 2010 by cheezhed68

Tastes great and easy to prepare!

Reviewed on May. 18, 2010 by Laura.Farnell

substituted spinach for the artichokes for hubby, but regretted it because I didn't like it as much as I thought. Will have to try again and cook as directed.

Reviewed on Apr. 27, 2010 by lorigreen

This one is a keeper ! So easy to make, and what a great flavour.

Reviewed on Apr. 22, 2010 by willowshields7

This was fairly easy, and a break out of my normal routine. I love all those yummy greek things, olives, arti hearts, feta, tomatoes, my husband, typically not. But this recipe he loved, it was his favorite dinner all week!

Reviewed on Apr. 17, 2010 by KimiasMom

This is a delicious, fast recipe for a weeknight dinner. My husband loved it!

Reviewed on Apr. 08, 2010 by cassie656

This dish is delicious!

I will definitely be making it again.

Reviewed on Apr. 05, 2010 by lkowalk

I made this for my family, everyone loved it! I added a clove of crushed garlic (could use a teaspoon of minced) with the onions. Didn't have olives and used dried parsley instead of fresh, yet it was still excellent. New favorite!

Reviewed on Apr. 01, 2010 by 3434242424

This was SO good! I too omitted the black olives. The artichokes gave this dish such a refreshing flavor. My Husband who "thought" he didn't like artichokes loved this too.

Reviewed on Apr. 01, 2010 by merryman79

This was wonderful! Even my husband liked it. I was skeptical after mixing it all together, but broiling it is what made it excellent. Will make many more times.

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