"This hearty main dish has great Mediterranean flavor. I left out the olives, and my family still loved it. —Susan Stetzel, Gainesville, New York..."
INGREDIENTS
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2 cups uncooked penne pasta
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1/4 cup butter, cubed
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1 large onion, chopped
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1/4 cup all-purpose flour
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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3 cups shredded rotisserie chicken
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1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
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1 cup (4 ounces) crumbled feta cheese
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1/2 cup chopped oil-packed sun-dried tomatoes
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1/3 cup sliced pitted Greek olives
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2 tablespoons minced fresh parsley