Greek Chicken Penne

Greek Chicken Penne
Greek Chicken Penne

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

1. Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. 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. Prep: 20 min. Cook: 20 min.

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