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Penne Pasta Casserole with Greek Chicken

Source: Taste of Home

A hearty main dish with great Mediterranean flavor!

Ingredients

  • 2 c. uncooked penne pasta
  • 1/4 c. butter, cubed
  • 1 large onion, chopped
  • 1/4 c. all-purpose flour
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3 c. cooked chicken, shredded
  • 1 jar (7-1/2 oz.) marinated quartered artichoke hearts, drained
  • 1 c. crumbled herbed feta cheese (or Mediterranean feta)
  • 1/2 c. chopped oil-packed sun-dried tomatoes
  • 1/3 c. sliced pitted Greek olives (Kalamata)
  • red pepper flakes, to taste
  • 2 Tbls. minced fresh parsley

Instructions

Cook pasta according to package directions.

Meanwhile, in a large nonstick 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 olives and red pepper flakes.

Drain pasta; stir into the pan. Transfer to a greased 9x13” glass or ceramic baking dish.

Broil 3-4 in. from the heat for 5-7 minutes or bake at 350 degrees until bubbly and golden brown. Sprinkle with fresh parsley.

NOTE: Serves 6