Taste of Home
Greek Chicken Pasta
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 5 servings.
This hearty main dish has great Mediterranean flavor. I left out the olives, and my family still loved it. —Susan Stetzel, Gainesville, New York
Ingredients
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2 cups uncooked penne pasta
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1/4 cup butter, cubed
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1 large onion, chopped
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1/4 cup all-purpose flour
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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3 cups shredded rotisserie chicken
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1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
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1 cup (4 ounces) crumbled feta cheese
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1/2 cup chopped oil-packed sun-dried tomatoes
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1/3 cup sliced pitted Greek olives
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2 tablespoons minced fresh parsley
Directions
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1.
Cook pasta according to package directions.
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2.
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.
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3.
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.
Nutrition Facts
1-1/3 cups: 556 calories, 30g fat (12g saturated fat), 111mg cholesterol, 916mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 35g protein.
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