Greek Chicken and Pasta

(14)
7 reviews.
  • 30 min prep time
  • 55 min total time
  • 11 ingredients
  • 5 servings

Ingredients

2
cups uncooked penne pasta (6 oz)
1/4
cup butter or margarine
1
large onion, chopped (1 cup)
1/4
cup all-purpose flour
1
can (14 oz) reduced-sodium chicken broth
1
cup crumbled feta cheese or shredded Havarti cheese (4 oz)
3
cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
jar (6 oz) marinated artichoke hearts, drained, chopped
1/2
cup sun-dried tomatoes in oil, drained, chopped
1/3
cup sliced kalamata olives
2
tablespoons chopped fresh parsley

Directions

  1. 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  2. 2 Meanwhile, in 3-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. 3 Bake uncovered 25 to 30 minutes or until hot. Garnish with additional fresh parsley if desired.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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