Makeover Greek Chicken Penne

ChubbyBunny

Ingredients:

2 cups uncooked penne pasta
1/2 cup sun-dried tomatoes (not packed in oil)
1-1/2 cups boiling water
1 large onion, chopped
3 tablespoons reduced-fat butter
1/4 cup all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 cups cubed cooked chicken breast
1 cup (4 ounces) crumbled feta cheese
1 cup water-packed artichoke hearts, rinsed, drained and chopped
1/3 cup Greek olives, sliced
2 tablespoons minced fresh parsley
1/4 teaspoon Greek seasoning

Directions:
Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes.

In a Dutch oven, saute onion in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain and chop tomatoes; add to the pan. Stir in remaining ingredients. Drain pasta; add to the pan and heat through.

Yield: 6 servings.


Nutrition Facts
One serving: 1-1/3 cups
Calories: 343
Fat: 11 g
Saturated Fat: 5 g
Cholesterol: 71 mg
Sodium: 813 mg
Carbohydrate: 31 g
Fiber: 3 g
Protein: 30 g

ChubbyBunny

Ingredients:

2 cups uncooked penne pasta
1/2 cup sun-dried tomatoes (not packed in oil)
1-1/2 cups boiling water
1 large onion, chopped
3 tablespoons reduced-fat butter
1/4 cup all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 cups cubed cooked chicken breast
1 cup (4 ounces) crumbled feta cheese
1 cup water-packed artichoke hearts, rinsed, drained and chopped
1/3 cup Greek olives, sliced
2 tablespoons minced fresh parsley
1/4 teaspoon Greek seasoning

Directions:
Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes.

In a Dutch oven, saute onion in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain and chop tomatoes; add to the pan. Stir in remaining ingredients. Drain pasta; add to the pan and heat through.

Yield: 6 servings.


Nutrition Facts
One serving: 1-1/3 cups
Calories: 343
Fat: 11 g
Saturated Fat: 5 g
Cholesterol: 71 mg
Sodium: 813 mg
Carbohydrate: 31 g
Fiber: 3 g
Protein: 30 g

heather0mc

oh yum!

arewethereyet

Ok we are SO having this tomorrow night!! :flowerforyou: