Greek Chicken Pasta

Photo by Jennifer G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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) reduced-sodium chicken broth

  • 3

    cups shredded 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

Directions

Cook pasta according to package directions. Meanwhile, in a large ovenproof 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 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. Nutritional Facts 1-1/3 cups equals 556 calories, 30 g fat (12 g saturated fat), 111 mg cholesterol, 916 mg sodium, 36 g carbohydrate, 3 g fiber, 35 g protein.

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