Greek and Chicken Pasta (Cooking for Two)

Turn rotisserie chicken into a Mediterranean meal! Every bite is rich and delicious.

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Servings 3

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( 5 ) Ratings

5 Ratings

5 Stars 29%

4 Stars 14%

3 Stars 14%

2 Stars

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ingredients 11
Prep Time 30 min
Total Time 55 min

Ingredients

1: cup uncooked penne pasta

2: tablespoons butter or margarine

1/2: cup chopped onion

2: tablespoons all-purpose flour

1: cup Progresso® reduced-sodium chicken broth (from 32-oz carton)

1/2: cup crumbled feta cheese

1 1/2: cups chopped deli rotisserie chicken

1/3: cup marinated artichoke hearts, drained, chopped

1/4: cup sun-dried tomatoes in oil, drained, chopped

2: tablespoons sliced kalamata olives

1: tablespoon chopped fresh parsley

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Directions

1 Heat oven to 350°F. Spray 1-quart glass baking dish with cooking spray. Cook and drain pasta as directed on package.
2 Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 minutes, stirring occasionally. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. Cook 3 to 4 minutes, stirring frequently, until thickened. Remove from heat; stir in cheese. Gently stir in cooked pasta, chicken, artichoke hearts, tomatoes, olives and parsley. Spoon into baking dish.
3 Bake uncovered 25 to 30 minutes or until hot. Garnish with additional fresh parsley if desired.

EXPERT TIPS

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Expert Tips

Any olive variety would work well for this recipe. Choose your favorite.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 11g, 11% Trans Fat 1/2g 1/2% ),
Cholesterol: 105mg; 105%;
Sodium: 1130mg; 1130%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 5g 5% Sugars 5g 5% ),
Protein: 32g; 32%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 10%;
Calcium: 15%;
Iron: 20%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;