Greek Chicken Pasta

This hearty main dish has great Mediterranean flavor. I left out the olives, and my family still loved it.

Ingreadient

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

Direction

1. Cook pasta according to package directions.
2. Meanwhile, in a large ovenproof skillet, melt butter over medium-high heat. Add onion; cook and stir 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.
3. 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.