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Greek Chicken Pasta

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

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

Directions

  • Cook pasta according to package directions.
  • 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.
  • 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.

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