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Makeover Greek Chicken Penne

Makeover Greek Chicken Penne
You'll love the big flavors in this hearty pasta dish that's been lightened up. It's perfect paired with a salad.—Susan Stetzel Gainesville, New York
6 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 2 cups uncooked penne pasta
  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 1-1/2 cups boiling water
  • 1 large onion, chopped
  • 3 tablespoons reduced-fat butter
  • 1/4 cup all-purpose flour
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3 cups cubed cooked chicken breast
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1/3 cup Greek olives, sliced
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon Greek seasoning

Directions

  • Cook pasta according to package directions. Meanwhile, place tomatoes
  • in a small bowl; add boiling water. Cover and let stand for 5
  • minutes.
  • In a Dutch oven, saute onion in butter until tender. Stir in flour
  • until blended; gradually add broth. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Drain and chop tomatoes; add to
  • the pan. Stir in remaining ingredients. Drain pasta; add to the pan
  • and heat through. Yield: 6 servings.
© Taste of Home 2013

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Makeover Greek Chicken Penne (continued)

Nutrition Facts: 1-1/3 cups equals 343 calories, 11 g fat (5 g saturated fat), 71 mg cholesterol, 813 mg sodium, 31 g carbohydrate, 3 g fiber, 30 g protein.
© Taste of Home 2013