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Greek Chicken Pasta Recipe
Greek Chicken Pasta Recipe photo by Taste of Home

Greek Chicken Pasta Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

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

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.

Directions

  1. Cook pasta according to package directions.
  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.
  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. Yield: 5 servings.
Originally published as Greek Chicken Pasta in Taste of Home April/May 2010, p30

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.

Reviews for Greek Chicken Pasta

AVERAGE RATING
   (42)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (11)
3 Star
 (4)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 13, 2013

I made this when it was first published in 2010, and it has become a favorite. Instead of chicken, I have used shrimp several times with equal success. And, at times instead of the chicken broth, I have used white wine. Quick, easy and versatile.

MY REVIEW
Reviewed Dec. 5, 2012

Loved it! We're not fans of artichoke, so I substituted small pieces of blanched thin asparagus!

I also had a pound of boneless/skinless chicken breast in the fridge, so pre-cooked it in a Rosemary/Garlic seasoning.

Hubby and I LOVED it - promptly inhaled :D

MY REVIEW
Reviewed Aug. 12, 2012

I am a subscriber to Taste of home and I tried this recipe and my family loved it. I don't like greek olives, but used black olives instead. My mom has moved in due to health issues and threw my book away that had the recipe in it and I am so glad I could go on line and find it. This is a great dish.

MY REVIEW
Reviewed Jul. 27, 2012

This is one of my favorites - thanks Sue!

MY REVIEW
Reviewed Jun. 1, 2012

This was DELICIOUS! I didn't chop up the tomatoes well enough, and ended up with big, too-flavorful bites of tomato, so be sure to chop it before you mix it in.

I left out the olives, and it still turned out great. Be sure to chop up the artichoke and sun dried tomatoes really well, and use a big pot!

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