Makeover Greek Chicken Penne
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 6 servings.
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
Ingredients
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2 cups uncooked penne pasta
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1/2 cup sun-dried tomatoes (not packed in oil)
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1-1/2 cups boiling water
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1 large onion, chopped
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3 tablespoons butter
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1/4 cup all-purpose flour
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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3 cups cubed cooked chicken breast
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1 cup (4 ounces) crumbled feta cheese
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1 cup water-packed artichoke hearts, rinsed, drained and chopped
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1/3 cup Greek olives, sliced
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2 tablespoons minced fresh parsley
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1/4 teaspoon Greek seasoning
Directions
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1.
Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes.
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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.
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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