Wednesday, April 21, 2010

Greek Chicken Pasta

My mother-in-law made us this yummy recipe from Taste of Home magazine. Delish!

2 c. uncooked penne pasta
1/4 c. butter
1 onion, diced
1/4 c. flour
1 can chicken broth
3 c. rotisserie chicken, cubed
1 jar (7 oz) artichoke hearts, drained
1 c. feta cheese
1/2 c. sun-dried tomatoes
1/3 c. greek olives, pitted & sliced
2 T. fresh parsley

1. Cook pasta. Cook onion in butter until tender. Stir in flour and gradually add broth. Bring to a boil and cook until thickened.
2. Stir in chicken, artichoke hearts, cheese, tomatoes and olives.
3. Drain pasta and add to the pan. Broil for 5 minutes until golden brown. Sprinkle with parsley.

**If you don't like olives, try capers. And if you don't have feta, you could substitute parmesan.**

1 comment:

Heidi said...

Are these marinated artichoke hearts or regular?