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Sunday, September 19, 2010

Greek Rotisserie Chicken pasta

We had this for dinner last night and it was delicious. For 2 adults and 4 big kids we doubled the recipe.

2 cups uncooked penne pasta
1/4 cup butter
1 large onion, chopped
1/4 cup all purpose flour
1 can (14 1/2 oz) chicken broth
3 cups cubed rotisserie chicken (I used the breast meat from 1 chicken from Safeway)
1 jar marinated artichoke hearts, drained and chopped finely (I didn't use marinated)
1 cup (4 oz) crumbled feta cheese
1/2 cup chopped oil packed sun dried tomatoes (I liked chopped or julienned sliced)
1/3 cup sliced pitted greek olives (I just used sliced black olives)
2 Tbsp minced fresh parsley

Cook pasta according to package directions.

Meanwhile,in a large pot, melt butter. Add onions and sauté until tender (make sure they are tender). Stir in flour until blended and gradually add chicken broth Bring to a boil, cook and stir for a few minutes until thickened. Be sure to watch closely so it does not burn. Stir in the Rotisserie chicken pieces, artichoke, feta cheese, tomatoes, and olives.

Drain pasta, stir into the pan. Broil in the oven 3-4 inches from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.

It reminds me of Penne Rusica at Macaraoni Grill but without the ham flavor. We all loved it, enjoy!

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