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.