Greek Chicken Pasta

This is a great weeknight dinner - it comes together quickly and is full of flavor. And the leftovers make great lunches in the following days (if you have leftovers!). It's also a great use for leftover chicken; I used some leftover from making a crockpot roasted chicken earlier in the week. This recipe reminds me of the Mediterranean Casserole, except you don't need to bake it - perfect for warmer weather or for when time is short.

Start by getting the pasta cooking - add the pasta to a large pot of boiling water.



Cook until al dente, then drain. While the pasta cooks, get all the ingredients together for the rest of the dish. I like to have them all ready to go. Look at all these delicious ingredients!



Now, let's get cooking. Melt the butter in a large skillet. Add the chopped onions and saute until they are tender.



Stir in the flour;



blend it in with the onions and butter, then gradually add the broth.



Bring this mixture to a boil, then cook and stir for a few minutes until it thickens up a bit. Now stir in the chicken, cheese,



tomatoes,



olives,



artichokes,



and then the pasta.



Stir it up really well to combine. If you like, you can put this into an oven-proof casserole dish and set it under the broiler for a few minutes to "toast" it. But it's delicious even without that last step!

One year ago: Pesto Pasta Salad with Peas
Two years ago: THE BEST! Sloppy Joes, Broccoli Salad

For more great ideas, visit Foodie Friday, Friday Food, Food on Fridays, Friday Potluck, What's Cookin' in the Kitchen?, Fun with Food Friday.

Greek Chicken Pasta

2 cups uncooked penne
2 Tbsp. butter, chopped
1 medium onion, chopped
1/4 cup flour
1 14 1/2 oz. can chicken broth (or 1 3/4 cups)
2 cups cooked, chopped chicken
1-7 1/2 oz. jar marinated artichoke hearts, drained and quartered
1 cup feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced olives

Cook pasta in a large pot of boiling water til al dente; drain. Meanwhile, in a large skillet, melt butter. Add onion and saute until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 3 minutes or until thickened. Stir in chicken, artichokes, cheese, tomatoes and olives. Stir in drained pasta. If desired, broil for 5-7 minutes until golden brown. Serves 5.