Greek Chicken Pasta

Greek Chicken Pasta
Thursday, January 2nd, 2014

2 cups uncooked penne pasta (6 oz)
1/4 cup butter
1 large onion, chopped
1/4 cup all-purpose flour
1 3/4 cups chicken broth
1 cup crumbled feta cheese
3 cups chopped deli rotisserie chicken (or any leftover poultry, e.g., chicken, turkey, etc)
1 jar (6 oz) marinated artichoke hearts (or artichokes packed in water), drained and chopped
1/2 cup sun-dried, oven-roasted tomatoes in oil, drained and chopped
1/3 cup sliced kalamata olives
2 tablespoons chopped fresh parsley

Heat oven to 350°F.
Spray 11 x 7-inch (2-quart) glass baking dish with cooking spray.
Cook pasta al dente and drain.
Meanwhile, in 3-quart saucepan, melt butter over medium heat. Cook onion in butter 3 minutes, stirring occasionally.
Stir in flour; cook and stir 30 seconds.
Slowly stir in broth; heat to boiling. Cook 3 to 4 minutes, stirring frequently, until thickened.
Remove from heat; stir in cheese.
Gently stir in pasta, chicken, artichokes, tomatoes, olives and parsley.
Spoon into baking dish.
Bake uncovered 25 to 30 minutes or until hot. Garnish with additional fresh parsley if desired.


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