1 can (14-1/2 ounces) reduced-sodium chicken broth
3 cups cubed rotisserie chicken
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced pitted Greek olives
2 tablespoons minced fresh parsley
Instructions
Cook pasta according to package directions
Meanwhile, in a large ovenproof skillet, melt butter. Add onion;
saute 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, cheese, tomatoes and olives
Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7
minutes or until bubbly and golden brown. Sprinkle with parsley.
Originally Submitted
4/20/2010
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