Makeover Greek Chicken Penne

By Totlxtc

Ingredients

• 2 * 2 cups uncooked penne pasta
• 1/2 * 1/2 cup sun-dried tomatoes (not packed in oil)
• 1-1/2 * 1-1/2 cups boiling water
• 1 * 1 large onion, chopped
• 3 * 3 tablespoons reduced-fat butter
• 1/4 * 1/4 cup all-purpose flour
• 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 3 * 3 cups cubed cooked chicken breast
• 1 * 1 cup (4 ounces) crumbled feta cheese
• 1 * 1 cup water-packed artichoke hearts, rinsed, drained and chopped
• 1/3 * 1/3 cup Greek olives, sliced
• 2 * 2 tablespoons minced fresh parsley
• 1/4 * 1/4 teaspoon Greek seasoning

Details

Servings 6

Preparation

Step 1

* 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. Yield: 6 servings.

Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Nutrition Facts: 1-1/3 cups equals 343 calories, 11 g fat (5 g saturated fat), 71 mg cholesterol, 813 mg sodium, 31 g carbohydrate, 3 g fiber, 30 g protein.