Greek Chicken Pasta

Hi. Don't have much to say about this, except...YUM. It's a hearty Mediterranean dish that I personally left the olives out because I don't really like them, but I kept them in the recipe for all you food lovers. Also, Jason and I decided that it was the best pasta to date AND that it would be really good with steak and/or shrimp besides the chicken...so if you want to substitute the chicken out - those would be good choices! Enjoy~Holly

INGREDIENTS:
*Prep/Total Time: 25mins.
*Yields 5 servings

2 cups uncooked pasta (we used bowtie - penne would be good too)
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup all-purpose flour
1 can (14-1/2 oz.) reduced-sodium chicken broth
3 cups cubed rotisserie chicken (ended up buying an already made rotisserie chicken from Kroger and pulling chunks off to make 3 cups)
1 jar (7-1/2oz.) marinated quartered artichoke hearts, drained
1 cup (4oz.) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
2 Tbsp. minced fresh parsley

MAKE IT:

Cook pasta according to package directions. (2 cups doesn't look like much, but it makes PLENTY!)

Meanwhile, in a large ovenproof skillet, melt butter; add onions & saute until tender.

Stir in flour until blended; gradually add broth. Bring to boil' cook and stir for 2 minutes or until thickened.

Stir in chicken, artichoke hearts, feta, sun-dried tomatoes, and olives.
Drain pasta & stir into the pan.

Broil 3-4 inches from heat in oven for 5-7minutes or until bubbly and golden brown.
Garnish top with parsley!

~Made by: Holly