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.