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Makeover Greek Chicken Penne Recipe

Makeover Greek Chicken Penne Recipe photo by Taste of Home

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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

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Makeover Greek Chicken Penne Recipe

Prep: 20 min. Cook: 20 min.

Yield: 6 Servings

20 20 40

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.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutritional 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.

Originally published as Makeover Greek Chicken Penne in Healthy Cooking April/May 2009, p23

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 Makeover Greek Chicken Penne

Makeover Greek Chicken Penne

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Reviewed on Apr. 19, 2011 by Rellierae

I followed the recipe and loved it.

Reviewed on Oct. 08, 2010 by lpeters86

DELICIOUS!

Reviewed on Oct. 05, 2010 by AlabamaStoneThrower

To cut back on the sodium, i used fresh artichoke (baked in the oven), black olives, and made my own Greek seasonings without salt. Will definitely make again using my substitutions.

Reviewed on Sep. 02, 2010 by sipper

Tasty recipe but sodium too high for us so I substituted black olives and half feta/half cubed part skim mozzarella second time I made it. Still great but not so salty. Popular whenever I serve it.

Reviewed on Aug. 25, 2010 by Bumbergie

Love this recipe! So light and fresh!

Reviewed on Jul. 22, 2010 by Pam Chalus

We loved it! I added more olives the second time. I got a recipe for Greek spice online. Great mix of flavor. My husband doesn't care for artichokes, but he loved this recipe.

Reviewed on Jun. 16, 2010 by MeSojouner

Very good recipe! I didnâ€™t have the sun-dried tomatoes, I used a fresh tomato, diced and added it last, heating through. I also used almost a full can of black olives drained and sliced. Next time Iâ€™m going to add fresh spinach. There are many ways this recipe can be modified.