Ingredients
2 cups uncooked penne pasta1/2 cup sun-dried tomatoes (not packed in oil)1-1/2 cups boiling water1 large onion, chopped3 tablespoons reduced-fat butter1/4 cup all-purpose flour1 can (14-1/2 ounces) reduced-sodium chicken broth3 cups cubed cooked chicken breast1 cup (4 ounces) crumbled feta cheese1 cup water-packed artichoke hearts, rinsed, drained and chopped1/3 cup Greek olives, sliced2 tablespoons minced fresh parsley1/4 teaspoon Greek seasoning
Preparation
Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes.
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.
