Greek and Chicken Pasta

Today, before work, I put together a Greek and Chicken Pasta, baked it and brought it in to work with me. I found out with the pork recipe I tried last time, that if I try out new recipes on the girls at work, they are way more receptive to trying out new things than Tom is.

Greek and Chicken Pasta

Ingredients

• 1 cup uncooked penne pasta
• 2 tablespoons butter or margarine
• ½ cup chopped onion
• 2 tablespoons all-purpose flour
• 1 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
• ½ cup crumbled feta cheese
• 1 ½ cups chopped deli rotisserie chicken
• 1/3 cup marinated artichoke hearts, drained, chopped
• ¼ cup sun-dried tomatoes in oil, drained, chopped
• 2 tablespoons sliced kalamata olives
• 1 tablespoon chopped fresh parsley

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.

This recipe is meant for two people, so I doubled it. Overall, I got positive responses from just about everyone who tried this dish. It was easy and delicious, and there were bursts of flavor in every bite.