An Ancient Greek man walks into a tailor shop and holds up a torn tunic.
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.
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.
Recipe from Taste Of Home Magazine
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.