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