Just tried this recipe last night and it was YUMMY!
PREP/TOTAL TIME: 25 MIN
YIELD: 5 SERVINGS
2 cups uncooked penne pasta 1 jar (7-1/2 oz) marinated quartered arthichoke
1/4 cup butter, cubed hearts, drained
1 large onion, chopped 1 cup (4 oz) crumbled feta cheese
1/4 cup all-purpose flour 1/2 cup chopped oil-packed sun-dried tomatoes
1 can (14-1/2 oz) chicken broth 1/3 cup sliced pitted Greek olives
3 cups cubed rotisserie chicken 2 Tbsp. minced fresh parsley
Cook pasta according to package directions.
Meanwhile, in a large ovenproof skillet, melt butter. Add onion; saute 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 and olives.
Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.
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