Makeover Greek Chicken Penne Recipe
Makeover Greek Chicken Penne Recipe photo by Taste of Home
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Makeover Greek Chicken Penne Recipe

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4.5 12 18
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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
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 6 servings


  • 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

Nutritional Facts

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


  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. Yield: 6 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Makeover Greek Chicken Penne in Healthy Cooking April/May 2009, p23

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zookeeperk User ID: 819663 255877
Reviewed Oct. 24, 2016

"Someone tends to be picky and not like to try new things... so I cut the recipe in half thinking he wouldn't even try it.... should have made the full recipe!! There is none left!!"

Rellierae User ID: 1272249 98293
Reviewed Apr. 19, 2011

"I followed the recipe and loved it."

lpeters86 User ID: 3481982 179415
Reviewed Oct. 8, 2010


AlabamaStoneThrower User ID: 5291635 166457
Reviewed Oct. 5, 2010

"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."

sipper User ID: 3152320 104564
Reviewed Sep. 2, 2010

"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."

Bumbergie User ID: 1293988 97229
Reviewed Aug. 25, 2010

"Love this recipe! So light and fresh!"

Pam Chalus User ID: 3440177 98292
Reviewed Jul. 22, 2010

"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."

MeSojouner User ID: 5178304 166452
Reviewed Jun. 16, 2010

"Very good recipe! I didn’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 I’m going to add fresh spinach. There are many ways this recipe can be modified."

msnider User ID: 1335753 166451
Reviewed Jun. 16, 2010

"Would not make it with that amount of Sodium in each serving. Where is all the sodium coming from? What is Greek Seasoning?"

jprobinson User ID: 5207396 97215
Reviewed Jun. 13, 2010

"This looks really good and not bad on the calories, but omgosh what about the sodium. I could never try this recipe because of that."

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