Greek Salmon Pasta

I found this recipe from a taste of home magazine.  It looked easy and I replaced the chicken with salmon!  The recipe below makes 5 servings.

Ingredients:

2 cups uncooked penne pasta

1/4 cup butter, cubed

1 large onion, chopped

1/4 cup all-purpose flour

1 can (14 1/2 oz) reduced-sodium chicken broth

3 cups rotisserie chicken (we used salmon off the grill)

1 jar (7 1/2 oz) marinated quartered artichoke hearts, drained

1 cup (4 oz) feta cheese

1/2 cup chopped oil-packed sun-dried tomatoes

1/3 cup sliced pitted olives (we left these out)

2 Tbsp fresh minced parsley

Directions:

1.  Cook pasta according to package directions.

2.  Meanwhile, in a large ovenproof skillet, melt butter.  Add onion; saute until tender.

3.  Stir in flour until blended; gradually add broth.

4.  Bring to a boil; cook and stir for 2 minutes or until thickened.

5.  Stir in chicken (salmon), artichoke hearts, cheese tomatoes and olives.  

6.  Drain pasta; stir into the pan.  Broil 3-4 inches away from the top of the oven for 5-7 minutes, or until bubbly and golden brown.  Sprinkle with parsley.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:

380 calories

16g fat (6g saturated)

65mg cholesterol

1000mg sodium

32g carbohydrates

4g fiber

2g sugar

26g protein