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Greek Chicken and Pasta
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Prep Time:
30 minutes
Total Time:
55 minutes
Transform rotisserie chicken into a flavorful Mediterranean feast!
Ingredients:
  • 2 cups uncooked penne pasta (6 oz)
  • 1/4 cup butter or margarine
  • 1 large onion, chopped (1 cup)
  • 1/4 cup all-purpose flour
  • 1 can (14 oz) reduced-sodium chicken broth
  • 1 cup crumbled feta cheese or shredded Havarti cheese (4 oz)
  • 3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 1 jar (6 oz) marinated artichoke hearts, drained, chopped
  • 1/2 cup sun-dried tomatoes in oil, drained, chopped
  • 1/3 cup sliced kalamata olives
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Preheat the oven to 350°F. Grease a 11x7-inch (2-quart) glass baking dish with cooking spray. Follow package instructions to cook and drain the pasta.
  • In a 3-quart saucepan, melt butter over medium heat. Sauté onion for 3 minutes, stirring occasionally. Add flour and cook for 30 seconds. Gradually pour in broth and bring to a boil. Cook for 3 to 4 minutes until thickened, stirring frequently. Remove from heat, then fold in cheese. Combine with cooked pasta, chicken, artichoke hearts, tomatoes, olives, and parsley. Transfer mixture to a baking dish.
  • Bake for 25-30 minutes until heated through. Add extra fresh parsley for an elegant touch, if desired.

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