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Greek Chicken and Pasta

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

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( 6 Ratings)

6 Ratings

5 Stars

4 Stars 67%

3 Stars 17%

2 Stars 17%

1 Stars

Member Reviews ( 2 )

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Prep Time 30 min
Total Time 55 min
Servings 5

Ingredients

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

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Directions

1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
2 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.
3 Bake uncovered 25 to 30 minutes or until hot. Garnish with additional fresh parsley if desired.

EXPERT TIPS

Expert Tips

Any olive variety would work well for this recipe. Choose your favorite.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)

Calories: 550
Calories from Fat: 230),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 13g, 13% Trans Fat 1g 1% ),
Cholesterol: 125mg; 125%;
Sodium: 1300mg; 1300%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 4g 4% Sugars 5g 5% ),
Protein: 37g; 37%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 20%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 8/7/2011 11:17:38 AM REPORT ABUSE abbeyeileen said:

Rating:

I made this last night and thought it was decent. My guests, however, raved about it. Personally, I also thought it was missing a little something, especially with an odd lemon taste (and considering there's no lemon in the recipe... I think it was with the caramelized onions)... I substituted mushrooms for the artichoke (a guest was already bringing spinach artichoke dip and I didn't want to steal her thunder) and it made it an easy way to sneak more veggies into the carbs and protein. Because of the previous review that something was off, I used chicken breasts I had seasoned with basil and it turned out lovely. Since I forgot the parsley, I don't keep it on hand, it ended up working anyway.

This reply was: Helpful Inspiring