greek chicken pasta

This was pretty good and quick to make!  Lots of good flavors mixed in.  I used the meat from a whole rotisserie chicken and a whole box of whole wheat penne.  Next time i'll double the amount of feta.  I also ended up throwing everything into a 9x13 pan instead of mixing everything in the skillet and putting that in the oven.  with a whole box of penne it would have overflowed the skillet!

Ingredients

• 2 cups uncooked penne pasta   (i used a box of whole wheat penne)
• 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 rotisserie chicken (i used a whole chicken)
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained  (i used a 12oz jar)
• 1 cup (4 ounces) crumbled feta cheese  (next time i'll use 2 cups)
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1/3 cup sliced pitted Greek olives
• 2 tablespoons minced fresh parsley (left out)

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. Yield: 5 servings.

 http://www.tasteofhome.com/Recipes/Greek-Chicken-Pasta