Greek Chicken Pasta

Greek Chicken Pasta 

Hello blog friends,
I am still getting used to the whole food blogging.  Unfortunately I have made some new things in the last couple of weeks but I keep forgetting to take pictures of them!  As you will see from this recipe, I forgot late in the game to take a picture, so please forgive the poor quality of pictures.  We had already dug into it in both of these pictures. :)

My brother, sister, Tom, and I all enjoyed this dinner.  I would say that the biggest critique was the amount of flavor. In the recipe, it states that you should mix in the feta cheese with the other ingredients before broiling the pasta. Because of this, the strong flavor of the feta cheese was lost when it melted and got mixed in with the other ingredients.   After discussing it with everyone, we all decided that next time it might be better idea to put the feta cheese on top of the pasta after it is broiled.   Hopefully when you put the feta on top at the end you will have a stronger and bolder flavor.

The sundried tomatoes were a great touch to this recipe, and it was so easy using a rotisserie chicken!  I hope that you'll try this out and let me know what you think.   Enjoy!

Ingredients

• 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 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

• Cook pasta 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 in the chicken, artichoke hearts, cheese, tomatoes and olives.
• 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.