Greek Chicken Pasta

"This is simply delicious- from my friend Cathy's archives... tastes like it was made in a restaurant, for sure!"
 
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Ready In:
1hr
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Heat oven to 350.
  • Spray 2-quart glass baking dish with cooking spray (you can easily make two smaller portions and freeze one).
  • 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.

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Reviews

  1. This dish was amazing, restaurant quality for sure!!! I will be making this often. I cut down the butter to 1TB.
     
  2. This is so good...I cheated even more and used chopped canned chicken breast. I did try and make it a little healthier by using whole wheat penne pasta. I do have to confess, I was going to post this exact same recipe because it is in the current edition of "Taste of Home" but you obviously beat me to it -by almost a year and a half LOL!!! Next time I will add a teaspoon of oregano for even more authentic Greek flavor! This is a tasty and quick mid-week alternative to dining out in a Greek restaurant!
     
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