Wednesday, March 11, 2009

Greek Chicken Penne

Greek Chicken Penne
6 servings

2 cups uncooked penne pasta
1/2 cup sun-dried tomatoes (not packed in oil)
1 1/2 cups boiling water
1 small onion, chopped
3 tablespoons butter
1/4 cup flour
1 1/2 cups chicken broth
3 cups cubed cooked chicken breast
1 cup (4 ounces) crumbled feta cheese
1 cup artichoke hearts, rinsed, drained and chopped
1/3 cup Greek olives, sliced (I just used regular black olives)
2 tablespoons minced fresh parsley
1/4 teaspoon Greek seasoning*

Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. In a large sauce pan, saute onion in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain and chop tomatoes; add to the pan. Stir in remaining ingredients. Drain pasta; add to the pan and heat through.


Kelli said...

I'm putting this on my menu for next looks delicious!

Melody said...

Mmmm that looks so good! I've been in dire need of some new recipes so I'll definitely use this! :)

Kristy said...

This one looks delicious! I really like feta!! I'll have to try also!

Anonymous said...

Thats a pretty good record :)
I am going to make both of these delicious looking chicken recipes- thank you!