Greek Chicken Pasta

By nurseliz

Ingredients

• Ingredients
• 2 * 2 cups uncooked penne pasta
• 1/4 * 1/4 cup butter, cubed
• 1 * 1 large onion, chopped
• 1/4 * 1/4 cup all-purpose flour
• 1 * 1 can (14-1/2 ounces) Progresso ® Reduced-Sodium Chicken Broth
• 3 * 3 cups cubed rotisserie chicken
• 1 * 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
• 1 * 1 cup (4 ounces) crumbled feta cheese
• 1/2 * 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/3 * 1/3 cup sliced pitted Greek olives
• 2 * 2 tablespoons minced fresh parsley

Preparation

Step 1

Directions

* 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 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley. Yield: 5 servings.


Nutrition 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.