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

Makeover Greek Chicken Penne Recipe

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4.5 11 17
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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 cup: 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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Reviewed Apr. 19, 2011

"I followed the recipe and loved it."

Reviewed Oct. 8, 2010


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."

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."

Reviewed Aug. 25, 2010

"Love this recipe! So light and fresh!"

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