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.