A hearty main dish with great Mediterranean flavor!
2 c. uncooked penne pasta
1/4 c. butter, cubed
1 large onion, chopped
1/4 c. all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 c. cooked chicken, shredded
1 jar (7-1/2 oz.) marinated quartered artichoke hearts, drained
1 c. crumbled herbed feta cheese (or Mediterranean feta)
1/2 c. chopped oil-packed sun-dried tomatoes
1/3 c. sliced pitted Greek olives (Kalamata)
red pepper flakes, to taste
2 Tbls. minced fresh parsley
Cook pasta according to package directions.
Meanwhile, in a large nonstick skillet, melt butter over medium-high heat. Add onion; cook and stir 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 olives and red pepper flakes.
Drain pasta; stir into the pan. Transfer to a greased 9x13” glass or ceramic baking dish.
Broil 3-4 in. from the heat for 5-7 minutes or bake at 350 degrees until bubbly and golden brown. Sprinkle with fresh parsley.