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.