Pasta, Greek

By mangia_g2

Ingredients

• 2 cups cooked penne pasta
• 1/4 cup butter
• l large onion, chopped
• 1/4 cup flour
• 14 oz chicken broth
• 3 cups shredded rotisserie chicken
• 7 oz jar marinated artichoke hearts, drained and quartered
• 4 oz crumbled feta cheese
• 1/2 cup oil-packed sun dried tomatoes, chopped
• 1/3 cup pitted Greek olives, sliced
• 2 TB minced parsley

Preparation

Step 1

In large oven-proof skillet, melt butter over medium high heat. Add onion; cook and stir 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 chicken, artichoke hearts, cheese, tomatoes and olives.

Stir in drained pasta. Broil 3-4 inches from heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.