Wednesday, April 7, 2010
The original recipe recommends broiling the pasta for 5 - 7 minutes before serving to make it golden brown. We liked it without the broiling.
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 oz.) chicken broth
3 cups cubed or shredded rotisserie chicken
1 jar (7-1/2 oz.) marinated quartered artichoke hearts, drained
1 cup (4 oz.) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives (we used Kalamata olives)
2 tablespoons minced fresh parsley
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. Sprinkle with parsley.