A very simple recipe that is awesome! Scott finished all the leftovers the next day it was so good!
I've made this again and it was good! I ran out of feta cheese and substituted cheddar. It wasn't quite as good this time around, but still good. I also added mushrooms to the mix and it was awesome. I also poached the chicken myself. It wasn't quite as tender as the rotisserie chicken, but when you don't want to run to the store it's still good!
I just keep updating pictures on this post. I don't change the recipe-ever-its the same every time. It's seriously that good.
Greek Chicken and Pasta-adapted from Pillsbury
Total Time 55 Minutes
- 2 cups uncooked penne pasta
- 1/4 cup butter or margarine
- 1 large onion, chopped
- 1/4 cup all purpose flour
- 1 3/4 cups chicken broth
- 1 cup crumbled feta cheese
- 3 cups chopped cooked chicken
- 1 jar (6 ounces) marinated artichoke hearts, drained, chopped
- 1/2 cup sun-dried tomatoes in oil, drained, chopped
- 1/3 sliced kalamata olives
- 2 tablespoons chopped fresh parsley
Heat oven to 350 degrees. Spray 11x7 inch (2 quart) glass baking dish with cooking spray.
Cook and drain pasta as directed on package, using minimum cook time. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Cook onion in butter 3 minutes, stirring occasionally. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. Cook 3-4 minutes, stirring frequently, until thickened.
Remove from heat; stir in cheese. Gently stir in pasta, chicken, artichokes, tomatoes, olives, and parsley. Spoon into baking dish.
Bake, uncovered 25-30 minutes or until hot. Garnish with additional fresh parsley, if desired.