Greek Chicken Pasta

Cooking all these recipes makes me realize what kitchen tools I don't have. Usually I can make do with something else, but man, there are a lot of different pots and gadgets out there. It would be very expensive to own all these things (and then you have to have somewhere to store them).

We don't have an ovenproof pot, therefore we transferred everything from the skillet to a 9 x 13 glass pan and broiled it that way. We improvise.

• 2 cups uncooked penne pasta
• 1/4 cup butter, cubed
• 1 large onion, chopped
• 1/4 cup all-purpose flour
• 1 can (14.5 oz) reduced sodium chicken broth
• 3 cups cubed rotisserie chicken
• 1 jar (7.5 oz) marinated, quartered artichoke hearts, drained
• 1 cup (4 oz) crumbled feta cheese
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/3 cup sliced, pitted Greek olives
• 2 Tbsp minced fresh parsley

Cook pasta according to package instructions. Meanwhile, in a large ovenproof skillet, melt butter. Add onion; saute 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. 

Drain pasta; stir into the pan. Broil 3-4 inches from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley. 

Serves 5

Total Time: 25 minutes

Recipe from Taste of Home