Greek Chicken Pasta

This one came together pretty fast, was super yummy and great for company!

Greek Chicken Pasta (From Taste of Home)

25 min

5 servings 

2 C. uncooked penne pasta

1/4 C. butter, cubed

1 lrg onion, chopped (I used a vidalia)

1/4 all-purpose flour

1 can (14 1/2 oz) reduced sodium chicken broth

3 C. shredded rotisserie chicken

1 jar (7 1/2 oz) marinated quartered artichoke hearts, drained

1 C. (4 oz) crumbled feta cheese

1/2 C. chopped oil-packed sun-dried tomatoes

1/3 C. sliced pitted Greek olives (I omitted these because I hate olives)

2 T. minced fresh parsley

1. Cook pasta according to directions.

2. In large ovenproof skillet, melt butter over med-high heat. Add onions and saute until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 min. or until thickened. Stir in chicken artichoke hearts, cheese, tomatoes and olives.

3. Drain pasta; stir into the pan. Broil 3-4 inches from heat for 5-7 min or until bubbly and golden brown. Sprinkle with parsley.

*Note - I don't have a oven-proof skillet so I just sauteed the butter and onion in a pan, made the sauce, then mixed it all up in a bowl and threw it all in a 9x13 pan.

I served with a Caesar Salad and breadsticks.