What's Cooking: Greek Chicken Pasta

A few months ago I tried a recipe I found in Taste Of Home cooking magazine (April/May 2010 Issue). It was pretty good - I edited the recipe a little based on the ingredients I had on hand but it still turned out to be a recipe everyone loved. I shared this recipe on my family blog and found this recipe had a few fans amongst my friends! And amazingly enough...my fire alarm doesn't go off when I cook this dish!

 

GREEK CHICKEN PASTA

(Photo Credit: Taste of Home)

 

Ingredients:

• 2 cups uncooked penne pasta
• 1/4 cup butter, cubed
• 1 large onion
• 1/4 cup all purpose flower
• 1 can (14.5 oz) reduced sodium chicken broth
• 3 cups cubed rotisserie chicken
• 1 jar (7.5oz) marinated quartered artichoke hearts, drained
• 1 cup (4oz) crumbled feta
• 1/2 cup chopped oil-packed sun-dried tomatoes (I used fresh tomatoes)
• 1/3 cup slided, pitted Greek olives (I used regular olives as I didn't have any Greek Olives on hand)
• 2 Tbsp minced parsley

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 boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives.
• Drain pasta; stir in to the pan. Broil 3-4 inches from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.