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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This hearty main dish has great Mediterranean flavor. I left out the olives, and my family still loved it. âSusan Stetzel, Gainesville, New York Ingredients:
2 cups uncooked penne pasta |
1/4 cup butter, cubed |
1 large onion, chopped |
1/4 cup king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
3 cups shredded rotisserie chicken |
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained |
1 cup (4 ounces) crumbled feta cheese |
1/2 cup chopped oil-packed sun-dried tomatoes |
1/3 cup sliced pitted greek olives |
2 tablespoons minced fresh parsley |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a large ovenproof skillet, melt butter over medium-high heat. Add onion; cook and stir 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.
3. Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley. Yield: 5 servings.
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