Makeover Greek Chicken Penne

Total Time

Prep: 20 min. Cook: 20 min.

Makes

6 servings

Updated: Dec. 19, 2023
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

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 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

  1. Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes.
  2. 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.

Nutrition Facts

1-1/3 cups: 343 calories, 11g fat (5g saturated fat), 71mg cholesterol, 813mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 30g protein.