Greek Chicken and Pasta - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Turn rotisserie chicken into a Mediterranean meal! Every bite is rich and delicious.
Ingredients
- 2 cups uncooked penne pasta (6 oz)
- 1/4 cup butter or margarine
- 1 large onion, chopped (1 cup)
- 1/4 cup all-purpose flour
- 1 can (14 oz) reduced-sodium chicken broth
- 1 cup crumbled feta cheese or shredded Havarti cheese (4 oz)
- 3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
- 1 jar (6 oz) marinated artichoke hearts, drained, chopped
- 1/2 cup sun-dried tomatoes in oil, drained, chopped
- 1/3 cup sliced kalamata olives
- 2 tablespoons chopped fresh parsley
Instructions
- Heat oven to 350 °F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook 3 minutes, stirring occasionally. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. Cook 3 to 4 minutes, stirring frequently, until thickened. Remove from heat; stir in cheese. Gently stir in cooked pasta, chicken, artichoke hearts, tomatoes, olives and parsley. Spoon into baking dish.
- Bake uncovered 25 to 30 minutes or until hot. Garnish with additional fresh parsley if desired.
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