GREEK CHICKEN PASTA RECIPES

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GREEK CHICKEN PASTA RECIPE: HOW TO MAKE IT



Greek Chicken Pasta Recipe: How to Make It image

This hearty main dish has great Mediterranean flavor. I left out the olives, and my family still loved it. —Susan Stetzel, Gainesville, New York

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 5 servings.

Number Of Ingredients 11

2 cups uncooked penne pasta
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 cups shredded rotisserie chicken
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
2 tablespoons minced fresh parsley

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a large ovenproof 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 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.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

GREEK CHICKEN AND PASTA RECIPE - BETTYCROCKER.COM



Greek Chicken and Pasta Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 30 minutes

Yield 5

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 550 , CarbohydrateContent 44 g, CholesterolContent 125 mg, FatContent 2 1/2 , FiberContent 4 g, ProteinContent 37 g, SaturatedFatContent 13 g, ServingSize 1 Serving (1 1/2 Cups), SodiumContent 1300 mg, SugarContent 5 g, TransFatContent 1 g

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