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Greek Chicken Penne

So much flavor in this dish!  Broiling it at the end really sets it off.

2 cups uncooked penne pasta
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup all-purpose flour
1 can (14-1/2 oz) reduced sodium chicken broth
3 cups shredded rotisserie chicken
1 jar (7-1/2 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 penne according to package directions.  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 inthe chicken, artichoke hearts, cheese, tomatoes and olives.

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

Image:  Wikimedia Commons


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06/02/2014 9:49AM
Greek Chicken Penne
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