Makeover Greek Chicken Penne

• 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

1. Cook pasta according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes.
2. 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.

penne pasta, tomatoes, boiling water, onion, butter, allpurpose, chicken broth, chicken breast, feta cheese, water, greek olives, parsley, seasoning

Taken from www.tasteofhome.com/recipes/makeover-greek-chicken-penne/ (may not work)