Makeover Greek Chicken Penne

Total Time Prep: 20 min. Cook: 20 min.
Yield 6 servings
Test Kitchen Approved
You'll love the big flavors in this hearty pasta dish that's been lightened up. It's perfect paired with a salad.—Susan Stetzel Gainesville, New York

Ingredients

  • 2 cups uncooked penne pasta
  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 1-1/2 cups boiling water
  • 1 large onion, chopped
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3 cups cubed cooked chicken breast
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1/3 cup Greek olives, sliced
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon Greek seasoning

Directions

  1. Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes.
  2. In a Dutch oven, saute onion in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain and chop tomatoes; add to the pan. Stir in remaining ingredients. Drain pasta; add to the pan and heat through.

Nutrition Facts

1-1/3 cups: 343 calories, 11g fat (5g saturated fat), 71mg cholesterol, 813mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 30g protein.

You'll love the big flavors in this hearty pasta dish that's been lightened up. It's perfect paired with a salad.—Susan Stetzel Gainesville, New York
Recipe Creator

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