Lunch: Greek Chicken and Pasta

Turn rotisserie chicken into a Mediterranean meal! Every bite is rich and delicious.

Ingredients

2 cups uncooked penne pasta (6 oz)
1/4 cup butter or margarine
1 large onion, chopped (1 cup)
1/4 cup all-purpose flour
1 can (14 oz) reduced-sodium chicken broth
1 cup crumbled feta cheese or shredded Havarti cheese (4 oz)
3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 jar (6 oz) marinated artichoke hearts, drained, chopped
1/2 cup sun-dried tomatoes in oil, drained, chopped
1/3 cup sliced kalamata olives
2 tablespoons chopped fresh parsley

Instructions

Heat oven to 350 °F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook 3 minutes, stirring occasionally. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. Cook 3 to 4 minutes, stirring frequently, until thickened. Remove from heat; stir in cheese. Gently stir in cooked pasta, chicken, artichoke hearts, tomatoes, olives and parsley. Spoon into baking dish.
Bake uncovered 25 to 30 minutes or until hot. Garnish with additional fresh parsley if desired.

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