Greek Chicken and Pasta

By Jaclyn

Ingredients

• 2 c. uncooked penne pasta
• 1/4 c. butter or margarine
• 1 large onion, chopped (1 cup)
• 1/4 c. all purpose flour
• 1 can (14 oz) reduce-sodium chicken broth
• 3 c. chopped rotisserie chicken
• 1 jar (6 oz) marinated artichoke hearts, drained and chopped
• 1/2 c. sun-dried tomatoes in oil, drained and chopped
• 1/3 c. sliced kalamata olive
• 2 T parsley

Preparation

Step 1

1.) Heat oven to 350. Spray 11x7 glass baking dish with cooking spray. Cook and drain pasta as directed on package.

2.) Meanwhile in a 3-quart saucepan, melt butter over medium heat. Add onion, cook 3 minutes, stirring occasionally. Stir in flour; cook and stir for 30 seconds. Slowly stir in broth and heat to boiling. Cook 3-4 minutes, stirring frequently until thick. Remove from heat, gently stir in cooked pasta, chicken, artichokes, tomatoes, olives, and parsley. Spoon into baking dish.

3.) Bake uncover 25-30 minutes or until hot.