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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is simply delicious- from my friend Cathy's archives... tastes like it was made in a restaurant, for sure! Ingredients:
2 cups penne pasta, uncooked |
1/4 cup butter |
1 large onion, chopped |
1/4 cup all-purpose flour |
1 (14 ounce) can reduced-sodium chicken broth |
1 cup feta cheese, crumbled |
3 cups chopped deli rotisserie-cooked chicken or 3 cups cooked boneless skinless chicken breasts, cubed |
1 (6 ounce) jar marinated artichoke hearts, drained and chopped |
1/2 cup sun-dried tomato packed in oil, drained and chopped |
1/3 cup kalamata olive, sliced |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat oven to 350.
2. Spray 2-quart glass baking dish with cooking spray (you can easily make two smaller portions and freeze one).
3. Cook and drain pasta as directed on package.
4. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook 3 minutes, stirring occasionally.
5. Stir in flour; cook and stir 30 seconds.
6. Slowly stir in broth; heat to boiling. Cook 3 to 4 minutes, stirring frequently, until thickened.
7. Remove from heat; stir in cheese.
8. Gently stir in cooked pasta, chicken, artichoke hearts, tomatoes, olives and parsley.
9. Spoon into baking dish. Bake uncovered 25 to 30 minutes or until hot.
10. Garnish with additional fresh parsley if desired.
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