Greek Chicken Pasta Recipe

By 1For_Him

“This hearty main dish has great Mediterranean flavor. I left out the olives, and my family still loved it.” —Susan Stetzel, Gainesville, New York

Ingredients

• 2 cups uncooked penne pasta
• 1/4 cup butter, cubed
• 1 large onion, chopped
• 1/4 cup all-purpose flour
• 1 can (14-1/2 ounces) Progresso ® Reduced-Sodium Chicken Broth
• 3 cups cubed rotisserie chicken
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
• 1 cup (4 ounces) crumbled feta cheese
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/3 cup sliced pitted Greek olives
• 2 tablespoons minced fresh parsley

Details

Servings 5
Adapted from tasteofhome.com

Preparation

Step 1

Cook pasta according to package directions.

Meanwhile, in a large ovenproof skillet, melt butter. Add onion; saute until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives.

Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley. Yield: 5 servings.