Greek Chicken Pasta

2 C. uncooked penne pasta
¼ c. butter
1 large onion, chopped
2 cloves garlic, minced
¼ C. flour
1 ¾ C. chicken broth
3 C. cooked chicken, cut up
1 C. Marinated artichoke hearts, drained & sliced
1 C. feta chese, crumbled
1 C. oil-packed sun-dried tomatoes, chopped
½ C. Kalmata olives, halved
2 T. Greek oregano
1 t. cracked black pepper
2 T. fresh parsley, chopped


Adapted from Taste of Home. Big husband pleaser!

Cook pasta according to package directions.
Meanwhile, in a large ovenproof skillet, melt butter. Add onion; sauté until tender add garlic. 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, artichoke hearts, cheese, tomatoes and olives. Add oregano and cracked pepper.
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. Makes 5 servings.

This can also be made ahead and baked later.