Greek Chicken and Pasta

  • Prep 30 min
  • Total 55 min
  • Ingredients 11
  • Servings 5

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

Steps

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  • 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
    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
    Bake uncovered 25 to 30 minutes or until hot. Garnish with additional fresh parsley if desired.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving (1 1/2 Cups)
Calories
550
Calories from Fat
230
% Daily Value
Total Fat
26g
40%
Saturated Fat
13g
63%
Trans Fat
1g
Cholesterol
125mg
41%
Sodium
1300mg
54%
Potassium
640mg
18%
Total Carbohydrate
44g
15%
Dietary Fiber
4g
19%
Sugars
5g
Protein
37g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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