Greek Chicken Pasta

By JJCR

Ingredients

• 2 cups uncooked penne pasta
• 1/4 cup butter, cubed
• 1 lg. onion, chopped
• 1/4 cup flour
• 1 can (14 1/2 oz.) chicken broth
• 3 cups cubed rotisserie chicken
• 1 jar (7 1/2 oz.) marinated quartered artichoke hearts, drained
• 1 cup (4oz.) crumbled feta cheese
• 1/2 cup chopped oil-packed sun dried tomatoes or maybe fresh tomatoes
• 1/3 cup sliced black olives
• 2 tbsp. minced fresh parsley

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 min. 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 min. or until bubbly and golden brown. Sprinkle with parsley.