Greek Chicken Pasta. Got The Finger Blasting On The Stereo.

Greek Chicken Pasta

An Ancient Greek man walks into a tailor shop and holds up a torn tunic.
TAILOR: “Euripides?”
MAN: “Eumenedes??”

This is one sublime pasta dish. It’s packed with a bunch of my favorite ingredients. The clincher is the brief time under the broiler before serving which gets the feta into the most delectable melted state.

Greek Chicken Pasta
Greek Chicken Pasta


2 cups uncooked penne pasta
1/4 cup butter, cubed
1 large onion, chopped
1/4 cup flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
3 cups shredded or finely chopped chicken
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
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


1. Cook pasta according to package directions.

2. Meanwhile, in a large ovenproof skillet, melt butter over medium-high heat. Add onion; cook until tender.

3. Stir in flour and gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

4. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives.

5. Drain pasta; stir into the skillet. Broil 3-4 inches from the heat for 5 minutes or until bubbly and golden brown. Sprinkle with parsley.

Serves 5

Recipe from Taste Of Home Magazine
Greek Chicken Pasta
Greek Chicken Pasta

Whenever I think of Greece and Greek food, I think of the band The Finger. They were one of my earliest supporters as I was starting out ISITK and remain so a few years later.

Definitely turn up the volume and enjoy this great tune.

Check out The Finger on Bandcamp, where you can buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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