Greek Chicken Pasta.

Greek Chicken Pasta

2 cups uncooked penne pasta
¼ cup butter, cubed
1 large onion, chopped
1 teaspoon fresh garlic, minced
¼ cup all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
3 cups cubed rotisserie chicken
1 jar (7.5 ounces) marinated, quartered artichoke hearts, drained
1 cup (4 ounces) crumbed feta cheese
½ cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced, pitted Greek olives
2 tablespoon minced fresh parsley

Cook pasta according to package directions. Meanwhile, in a large oven-proof skillet, melt butter. Add onion; sauté until tender. Add garlic and cook about a minute more. Stir in the flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives. Drain pasta; stir into the pan. Broil 3-4 inches from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.