Monday, March 29, 2010

Greek Chicken Pasta

For the last two months or so, I've been taking the time to plan out our menus for the whole week. I've really enjoyed it - it's given me the chance to try out a bunch of new recipes and get out of a cooking rut. It also eliminates extraneous trips to the grocery store. This week, I am cooking almost exclusively from back issues of Taste of Home magazine. Thanks for the subscription, Mom. This one was really good, flavorful, made a ton and was pretty inexpensive to make.

Greek Chicken Pasta

2 cups uncooked penne pasta
1/4 c. butter
1 large onion, chopped
1/4 c. all-purpose flour
1 can (14 1/2 oz) chicken broth
3 c. cubed cooked chicken
1 jar (7 1/2 oz) marinated artichoke hearts
1 c. crumbled feta
1/2 c. chopped oil packed sun dried tomatoes
1/3 c. sliced pitted Greek olives (I omitted the olives)
2 T. minced fresh parsley

Cook pasta according to package directions.

Meanwhile, in a large ovenproof skillet, melt butter. Add onion and saute until tender. Stir in flour until blended. Gradually add chicken broth. Bring to a boil; cook and stir for 2 minutes until thickened. Stir in chicken, artichokes, tomatoes, olives and feta.

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

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