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Makeover Greek Chicken Penne

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


  • 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


  • Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes.
  • 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.
Editor's Note
This recipe was tested with Land O'Lakes light stick butter.
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.

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Average Rating:
  • zookeeperk
    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
    Apr 19, 2011

    I followed the recipe and loved it.

  • lpeters86
    Oct 8, 2010


  • AlabamaStoneThrower
    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
    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
    Aug 25, 2010

    Love this recipe! So light and fresh!

  • Pam Chalus
    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
    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
    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
    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.