We had this delicious dish for our Mother's Day dinner.
Greek Chicken Pasta
2 cups uncooked Penne Pasta 1 cup Feta
1/4 cup butter, cubed 1/2 cup sundried tomatoes
1 lg. onion, chopped 1/4 cup flour
14.5 oz. chicken broth 1/3 cup sliced Greek Olives
3 cups cubed cooked chicken 2 tbsp. minced parsley
1 can (7.5oz.) of artichoke hearts, drained
Cook pasta al dente. 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 min or more until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes, and olives. Drain pasta. Stir into pan with chicken mixture. Broil 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley and parmesan cheese if desired.