Greek Pasta With Chicken


  • 2 1/2 cups uncooked penne (gluten free) pasta
  • 1/4 cup butter/margarine
  • 1 large onion, chopped
  • 1 tbls tapioca starch
  • 1 tbls potato starch
  • 2 tbls rice flour
  • 1/2 cup sun-dried tomatoes
  • 10 oz chicken broth (see cooking instructions)
  • 3 cups cooked chicken
  • 1 7 1/2 oz jar of marinated artichoke hearts drained
  • 1 cup feta cheese, crumbled
  • 1/3 cup black olives, sliced
  • 2 tbls parsley, chopped
  • 1/2 teas oregano
  • 1/2 teas thyme


  1. Cook pasta according to package directions.
  2. Chop sun dried tomatoes and soak in 3/4 cup boiling water. Reserve this liquid, adding enough chicken broth to equal 15 oz.
  3. In a large oven proof skillet, melt butter.
  4. Saute onion until tender and stir in flour mixture, cooking it lightly.
  5. Add the broth/soaking liquid gradually and stir until thickened.
  6. Add the chicken, artichoke hearts, cheese, tomatoes and olives.
  7. Drain pasta and stir into pan.
  8. Broil for 5-7 minutes until bubbly and golden.
  9. Sprinkle with parsley, oregano and thyme

I used a gluten free pasta made from corn, rice and buckwheat, brand name felicia, 3 cereal pasta bought at Costco but any pasta will do.

I used tapioca starch, potato starch and rice flour but you can use 1/4 cup white flour


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