I am a sucker for Greek flavors. I love salty, so I think that’s one reason I’m drawn to it – the olives, the feta, the marinated artichoke hearts. Just thinking about them makes my mouth water!
That’s one reason I was in love with this chicken pasta. All of the flavors that I love together in one bowl! And it feels surprisingly light for being a pasta dish. Perfect for these last weeks of summer!!
Greek Chicken Pasta
2 cups uncooked penne pasta
1/4 cup butter
1/2 cup diced onion
1/4 cup flour
2 cups of chicken broth
2 cups cooked, shredded chicken
1 jar ( 7.5 oz) marinated quartered artichoke hearts, drained
4 oz crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/2 cup sliced Greek olives
Fresh squeezed lemon juice
Cook the pasta according to the package directions.
In a large skillet, melt the butter. Add the onion and cook until soft. Stir in the flour and cook for a few minutes until incorporated. Gradually whisk in the chicken broth. Cook until thickened. Stir in the chicken, artichoke hearts, feta, sun dried tomatoes and olives. Add in the drained, cooked pasta. Sprinkle with parsley and squeeze fresh lemon juice over the top of each serving.
adapted from Taste of Home