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.