Greek Chicken Pasta

By tlfrench_52

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 oz.) reduced-sodium chicken broth
• 3 cups cubed rotisserie chicken
• 1 jar (7-1/2 oz.) marinated quartered artichoke hearts, drained
• 1 cup (4 oz.) crumbled feta cheese
• 1/2 cup chopped oil-packed sun dried tomatoes
• 1/3 cup sliced pitted Greek olives
• 2 Tbsp. minced fresh parsley

Details

Servings 5

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 inches from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.