Greek Chicken Pasta
GREEK CHICKEN PASTA
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) chicken broth
3 cups cubed rotisserie chicken
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 cup (4 ounces) crumbled feta cheese
1/2 cup oil-packed sun-dried tomatoes, chopped
1/3 cup sliced pitted Greek olives
2 Tblsp fresh parsley, minced
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 & stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes & olives.
Drain pasta; stir into the pan. Broil 3 to 4 inches from the heat for 5 to 7 minutes or until bubbly & golden brown. Sprinkle with parsley.
Makes 5 servings.
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