Greek Chicken Pasta

Greek Chicken Pasta
5 Servings - Prep/Total Time: 25 min.

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 cubed cooked 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. Add onion; saute 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.

[Modifications:]
I am not a fan of feta, so I subbed Parmesan cheese. Same with the Greek olives, for which I subbed in black olives. The sun-dried tomatoes I used were just julienned, sun-dried tomatoes - no oil-packing :) I added some ground black pepper + a few dashes of cinnamon to kick up the flavor.
This makes a hearty, filling dish. I think of it as "Greek Mac & Cheese" :)